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Bacon Plantain Lasagna (Pastelón) Created by chef Ingrid Hoffmann

Pastelon-de-Platano-y-cerdo-molino-de-Smithfield

Ingrid Hoffmann is a renowned Colombian chef and television personality with a passion for food and entertainment. She is the author of the books “Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist” and “Latin d’Lite: Delicious Latin Recipes with a Healthy Twist” Hoffmann is also the host of the program “Simply Delicioso” (Cooking Channel) and “Delicioso” (Univision) and is a juror on “Top Chef Estrellas” on Telemundo.

Aric Almirola is one of the most recognized racecar drivers in the NASCAR Sprint Cup Series. Almirola, who drives the Ford in the No. 43 Richard Petty Motorsports team, is only the third Latin driver to win a race of this level in the NASCAR Sprint Cup series. The 31-year-old Aric Almirola was born in Florida and is responsible for making racecar No. 43 win this season for the first time since 1999.

 

Makes 6 serving

Ingredients

For the sauce

5 tablespoons unsalted butter

1 medium yellow onion, finely chopped

1/4 cup all-purpose flour

1 teaspoon ground cumin

1 3/4 cups homemade or canned low-sodium chicken broth

1 cup milk

2 1/2 cups shredded mozzarella or pepper-jack cheese

 

For the filling

12 oz. Smithfield Cherrywood Stack Pack Bacon, cut into chunks

1 pound Smithfield’s New Signature Ground Pork

2 tablespoons Worcestershire sauce

1 tablespoon fresh lemon juice (from 1/2 lemon)

1 teaspoon dried oregano

Freshly ground pepper

 

For the plantain Layer

4 very ripe black-skinned plantains, peeled and thinly sliced lengthwise

Paprika

Chopped fresh cilantro leaves, for serving

 

 

Instructions:

  1. Preheat your oven to 350°F. Grease an 8 x 8 inch casserole pan with the tablespoon of softened butter.
  1. Melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Add the onion and cook until it is soft. Stir in the flour and cumin and cook for 1 minute before gradually stirring in the chicken broth. Add the milk and stir constantly until the sauce thickens slightly, 8 to 10 minutes. Add 2 cups of the grated cheese and stir the sauce until the cheese has melted.  Set aside.
  1. Heat a large skillet over medium-high heat and add the bacon. Add the bacon and cook until brown and crisp, about 7-10 minutes total (cook in 2 batches if needed). Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in pan.
  1. Add the pork to the pan and brown, about 10 minutes. Return the bacon to the pan and stir in the Worcestershire, lemon juice, oregano, and pepper.
  1. Line the casserole dish with about one third of the plantain slices, top with 1/2 of the bacon mixture and half of the cheese sauce. Add another single layer of plantain bacon and sauce. Top with the rest of the plantains and sprinkle with the remaining cheese and some paprika over the top. Bake until the sauce is bubbly, 45 to 60 minutes. Let the lasagna cool for 10 minutes, sprinkle with the cilantro, and serve.