Ecuador Cheesy Plantains & Crispy Pork

Two delightful snacks from Ecuador.


For Cheesy Plantains:

2 plantains, peeled and cut into 1/4" 'coins'

4 tablespoons butter

1/4 teaspoon salt

2 tablespoons hot sauce

1/3 cup shredded Mozzarella cheese

For Crispy Pork:

1 pound pork tenderloin, cut into chunks

1/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

Vegetable oil for frying



For Cheesy Plantains:

In a large skillet, place plantain coins in a single layer in melted butter and fry until golden on both sides.  Sprinkle with salt and drizzle with hot sauce.  Arrange cheese on top, cover and cook on low just until cheese  melts.

For Crispy Pork:

Heat oil in large saucepan.  Meanwhile, sprinkle pork with flour, salt and pepper and toss gently.  Add pork to hot oil and cook until browned. 

Both dishes are good for appetizers for four people.