We had Cuban-ish tonight.
Tostones (smashed plantains) with garlic-citrus mojo and black beans for the cuban part.
I thought pork would be a good counterpoint, but I only had (sous vide cooked) porchetta-seasoned shoulder/belly at hand (I ordered shoulder, but I’m fairly certain what I got was half belly). So, I crisped it up, made a sauce with the drippings, and that’s what we had. Worked well in combination, as it turned out.
Brussels sprouts were the roasted vegetable of the day.
