Quimbombo with Plantain Balls (Cuban Style Okra)

2  1/2 pounds small  tender okra
1 lemon for juice
4 olive oil
1 onion, minced
2 clove garlic, minced
4 tomatoes, diced
1 green pepper, diced
2  pound  pork loin , cut into small pieces
2 cups beef broth
2 half-ripe plantains, peeled and cut into large pieces
2 cloves garlic, crushed
2 bay leaves
salt and pepper  to taste

Category: .

Product Description

Cut heads and ends of pods,rinse in water; slice thinly.
Place okra in a bowl and cover with water and juice of 1 lemon.
Heat olive oil  a large pan. Add onion, garlic, tomatoes, green
pepper, cloves, bay leaf, and salt and pepper to taste. Saute  over low heat
until  onions are translucent.  Add  pork chunks , and cover with  broth.
Cook over low heat for 10 to 15 minutes until pork is tender then add okra slices
Cover saucepan and continue to simmer for  an additional 15minutes or until okra is tender.
While the okra finishes cooking,  prepare the plantain balls  by boiling the plantains in water until tender. Smash and  with your hands form into  small balls.  When serving the okra place a few  balls In  each  the serving dishes.