- While the pork cooks, melt the butter in a skillet over medium heat. Once the butter begins to bubble and smell warm and nutty, add the diagonally sliced plantains in a single layer. Sprinkle them evenly with the cinnamon and a light pinch of salt. The seasoning should lightly dust the surface, helping the slices develop a fragrant, caramelized crust as they cook.
- Cook the plantains for 3–4 minutes per side, or until each piece turns golden brown with slightly darker edges. They should soften noticeably as they cook, becoming tender in the center while remaining intact and easy to flip. Adjust the heat if needed to prevent burning; steady, moderate heat encourages even caramelization.
- Serve the roasted jerk pork alongside the warm, sweet plantains. Arrange the pork pieces so their charred edges remain visible, then spoon any pan juices over the top for extra moisture and flavor. Garnish with freshly chopped cilantro or scallions to add a bright, fresh finish that complements the spices of the pork and the sweetness of the plantains.
Notes
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 540 kcal | Servings: 4 servings
For make-ahead convenience, the pork can be marinated up to 24 hours in advance, allowing the flavors to deepen further. Leftovers reheat well in a warm oven, and plantains can be lightly re-seared in a skillet to revive their caramelized edges.
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