Jerk pork haitienne w/pickapeppa sauce and plantain chips

4 Servings

Ingredients

Quantity Ingredient
1 quart Peanut oil
2 cups Plantains; diced in 1\" pieces
Salt; to taste
1½ pounds Pork loin; cut in 1\" cubes
Salt and pepper; to taste
⅔ cup Olive oil
3 tablespoons Jerk seasoning
1 Ripe mango; peeled and pitted, cut in 3/4\" cubes
1 Ripe pineapple; peeled, cut in 3/4\" cubes
1 medium Red onion; cut in 3/4\" dice
Pickapeppa Hot Sauce; to taste

Directions

PLANTAIN CHIPS

JERK PORK

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 ¼". 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 ½ 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 2½ 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.

Busted by Christopher E. Eaves <cea260@...> NOTES : Can be scaled up in direct proportion.

Recipe by: Chef Marc Murphy, The Greatest Bar on Earth Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

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