Instructions
Step 1. Rinse the rice under cold water until the water runs clear.
Step 2. Combine the rice, water, and salt in a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 18 minutes. Let stand for 5 minutes and fluff with a fork.
Step 3. In a bowl, season the pork strips with olive oil, garlic powder, paprika, onion powder, salt, and black pepper.
Step 4. Heat a large skillet over medium-high heat and cook the pork for 6–8 minutes until browned and cooked through.
Step 5. In a small bowl, whisk together soy sauce, honey, brown sugar, garlic, lime juice, cornstarch, and water.
Step 6. Pour the glaze into the skillet with the pork and cook for 2–3 minutes, stirring frequently, until thickened and glossy.
Step 7. Remove from the heat and keep warm.
Step 8. In a bowl, combine the cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Step 9. Toss well and refrigerate until ready to serve.
Step 10. Heat the vegetable oil in a skillet over medium heat.
Step 11. Fry the plantain slices for 2–3 minutes per side until golden brown and caramelized.
Step 12. Transfer the plantains to a paper towel-lined plate.
Step 13. Arrange the cooked rice in serving bowls or plates.
Step 14. Add the glazed pork strips, fried plantains, coleslaw, and avocado slices.
Step 15. Garnish with chopped parsley and serve immediately.
Storage and Reheating Tips
Store the pork, rice, coleslaw, and plantains separately in airtight containers in the refrigerator for up to 4 days.
Reheat the pork and rice in the microwave or on the stovetop until warmed through.
Reheat plantains in a skillet or air fryer for the best texture.
Store avocado separately and slice fresh before serving.
The coleslaw is best enjoyed cold and should not be reheated.
Cooked pork and rice can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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