Yeah, the pictures aren't gonna win any prizes, so what? Wanna fight about it? Listen all, its been a little while since my last post, and by "little while" I mean what, like 2/3rds of a year or something? Maybe I feel like a bit of a sloth for it, but it's okay. You forgive me.

This was pretty much what the title suggests. Can't give you exact measurements for anything, I winged it pretty hard here. Basically it went like this:

-4 small boneless pork loin chops, cubed.
-1/2 a medium yellow onion, diced.
-2 decent size peaches, chopped.
-1 jalapeno, completely emasculated by de-seeding and de-veining (because that woman o' mine is the wimp that other wimps call a wimp.)
-1 can of sweet corn, drained.
-1 can of black beans, drained.
-rice
-1 very ripe/black plantain.
-ground ginger, ground allspice, salt, black pepper, brown and white sugar.
-vegetable oil, olive oil.

More or less what I did was dust the pork cubes in cornstarch and fry them in very hot oil to blacken them a bit, and then reduced the heat to medium/medium-high. I had already mixed all the produce but the plantains in a bowl with a bit of salt, pepper, and olive oil. The resulting relish was added to the pork skillet. In another pan I added the plantains which I had dusted with light brown sugar into some medium-high heat vegetable oil. They cooked approximately 2-3 minutes per side, and were pulled out when they were dark and almost amber in color. The pork and relish cooked for about 10 minutes I think. It was plated on a bed of white rice, and then the plantains (or maduros as the dish is actually called) on the side. I gave another quick dusting to the maduros with white sugar this time and a bit of salt after they were hot and just out of the oil. I meant to hit the whole dish with some lime juice just as it was done, but I forgot to do that.

That's it. That's all. It was good. Amber liked it. Dust it off, and ring the bell!