Jerk Pork Haitienne W/Pickapeppa Sauce And Plantain Chips
Yield: 4 Servings
Ingredients:
PLANTAIN CHIPS:
1 qt peanut oil
2 c plantains; diced in 1 pieces
salt; to taste
JERK PORK:
1 1/2 lb pork loin; cut in 1 cubes
1 salt and pepper; to taste
2/3 c olive oil
3 tb jerk seasoning
1 ripe mango; peeled and pitted, cut in 1/4 to 1/2 cubes
1 ripe pineapple; peeled, cut in 3/4 cubes
1 md red onion; diced
1 pickapeppa hot sauce; to taste
FOR CHIPS
Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F.
Fry plantain pieces 2 minutes; drain on paper towels. Flatten pieces
between 2 sheets of parchment paper to a thickness of 1/4". Return
plantains to skillet; continue to fry until golden.
Remove. Drain on paper towels; transfer to sheet pan lined with parchment; sprinkle with salt.
FOR JERK PORK
Rub pork with salt and pepper; reserve.
Heat 3 TBSP olive oil in a skillet over medium heat; stir in 1/2 TBSP jerk
seasoning. Add mango, pineapple, onion, and peppers; saute 5 minutes or
until they soften.
Remove fruit and vegetables from skillet; cool.
Using bamboo skewers soaked in cold water (to prevent scorching), make
kebobs by alternately skewering pork, fruits, and vegetables. Place kebobs in shallow dish.
Mix remaining olive oil with 2 1/2 TBSP jerk seasoning; pour over kebobs.
Cover; marinate overnight.
To serve, grill kebobs over hardwood fire to desired doneness.
Serve 2 per person; garnish with plantains; serve Pickapeppa hot sauce on the side.
NOTES : Can be scaled up in direct proportion
B-man
