| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Fixed | 4 | Servings | |
INGREDIENTS
| 1 | qt | Peanut oil |
| 2 | c | Plantains; diced in 1" pieces |
| Salt; to taste | ||
| 1 1/2 | lb | Pork loin; cut in 1" cubes |
| Salt and pepper; to taste | ||
| 2/3 | c | Olive oil |
| 3 | tb | Jerk seasoning |
| 1 | Ripe mango; peeled and pitted, cut in 3/4" cubes | |
| 1 | Ripe pineapple; peeled, cut in 3/4" cubes | |
| 1 | md | Red onion; cut in 3/4" dice |
| Pickapeppa Hot Sauce; to taste |
INSTRUCTIONS
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 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. Busted by Christopher E. Eaves <[email protected]> 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" <[email protected]> on Mar 15, 1998
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