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’s sure to 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 then 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 car data (saba) bananas filled with savory minced pork, coated in a thin batter, and pan-fried until golden.
It’s easy to prepare and absolutely delicious. The interesting interplay of sweet fruit and savory meat is sure to rock your tastebuds!
The dish is a unique combination, but not uniquely ours. It has many versions you can find 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 is usually served as party appetizers and are especially popular for fiestas or special occasions.
Transfer leftovers in 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 warmed through.