Banana Meat is made of saba bananas and ground pork filling fried to golden perfection. It’s a unique medley of sweet and savory flavors that will rock your tastebuds!
Have you tried loslos? If you haven’t yet, you need to make them soon. Cooked a la adobo, battered in flour, and deep-fried until golden and crunchy, these Visayan-style pork ribs won’t disappoint.
And while you’re at it, here’s another Cebuano delicacy to put on your list! Banana meat is a classic Dalaguete dish made of ripe cardaba (saba) bananas filled with savory minced pork, coated in a thin batter, and pan-fried until golden.
It’s easy to prepare and delicious. The interesting interplay between sweet fruit and savory meat will rock your tastebuds!
The dish is a unique combination, but not uniquely ours. It has many versions in other cuisines, such as the platanos rellenos de carne or stuffed plantains with meat from South American countries.
- For best results, use ripe bananas for a sweet flavor but very firm so they’ll hold shape during cooking.
- Do not overstuff the bananas lest they split open!
- Make sure to use enough oil so the top of the bananas will cook and brown without having to flip.
- For a quick change of flavor, sprinkle the top with shredded quick-melt change instead of the batter. Arrange in a single layer on a baking sheet and bake in a 375 F oven for about 15 to 20 minutes or until the fruit is tender and the cheese is golden and bubbly.
How to serve and store
- Rellenong saba are usually served as party appetizers and are especially popular for fiestas or special occasions.
- Transfer leftovers to a container with a lid or resealable bag and refrigerate for up to 3 days.
- Reheat in the microwave for about 1 to 2 minutes or until warm.