(83) Antigua + Barbuda – Pork Chops with Bacon-Wrapped Bananas

Source: Big Seven Travel

We are back in the Caribbean visiting a tropical country with two names and three islands. The official language is English due to past British rule, although you can find people speaking Spanish as well in certain regions. The island has no lakes, rivers, forests, or mountains, but they have plenty of beaches! A & B is even nicknamed “the land of 365 beaches.” Even though it looks like there is a small mountain range on the Antigua it is actually remnants of a volcanic crater (the islands are partially volcanic but there is no active volcanos). This Caribbean nation is popular for vacations due to all the beautiful beaches and top-notch bird watching.

The cuisine of A & B is like many other Caribbean dishes, but they have some unique national dishes. One is called “fish water” which is a stewed or boiled fish, another is “fungee” which is similar to polenta. Food here often involves fresh seafood and produce. Today we do something different- pork chops with bacon-wrapped bananas. This seemingly random pairing of food had me intrigued. Banana is one of the most abundant crops of the island and locals find this dish a wonderful pairing of salty and sweet. Unfortunately, I could not find a back story of how this dish came to be. Most times it is grilled when being prepared, however our grill stopped working so I was very thankful to have my air fryer! The grill version of this dish is found here.

It was tricky to get the bacon to stay on the bananas but luckily most of them stayed put. If you are wanting to fire up that air fryer or are grill-less place the wrapped bananas in for 8-12 minutes depending on the thickness of the bacon at 380 F. You will want to make sure the bacon is crispy and the bananas are slightly browned.

As interesting as this dish was it wasn’t too bad. The pork chops were very well seasoned, we thought the lemon and cumin was a great combination. The bananas and bacon were a nice balance of sweet and savory, however the texture of the bananas wasn’t what we had hoped. They were very mushy while the bacon was crispy, too much contrast for me. Overall the meal was well seasoned and pleasant. We rated it 7.25/10.

Greece Day 4 – Ian’s Gyro (Tzatziki recipe included)

For our final meal of the week we had a classic street foot of Greece- the Gyro. Pronounced like “yee-roh” (Greek for spin) this savory wrap is traditionally filled with a grilled meat (lamb or beef), tzatziki sauce, sliced tomato, and red onion wrapped inside pita bread. The sandwich did not become mass produced like it is now until the 1970s as American tourism quickly made it a fast food. It is now popular in the US especially in New York City.

It does originate from Greece, however it is believed to be very similar to the Turkish döner kebabs. The term gyro refers to the method the meat is traditionally cooked, rotating vertically on a spit. The Turkish kebabs are cooked in a similar fashion and alike ingredients. We were unable to achieve that, however we broke out our little Colman grill and got the job done. We used sirloin tips for our meat of choice, yum!

As for the tzatziki sauce it is a refreshing combination of Greek yogurt (make sure its plain!), shredded cucumber, lemon juice, and herbs. This sauce can be found in cuisine along the Balkans and the Middle East along with Greece with slightly different preparations. We were glad to use our nifty shredding attachment to make this step even more of a breeze!

This meal wasn’t new to us, but that wasn’t going to stop us from making it one of our four. We loved the tender meat with the cooling tzatziki and fresh vegetables. Our only downfall (slight) was the naan bread since I could not find pita bread anywhere! The naan made it VERY filling, but nonetheless it is one of our favorite dinners to make. With that said we rated it 9.5/10 (10/10 with pita). We hope you enjoy Ian’s recipes just as much as we do!