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Jerk Pork Haitienne W/pickapeppa Sauce And Plantain Chips

January 28, 2023

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	T	Jerk seasoning
1		Ripe mango, peeled and
		pitted cut in 3/4" cubes
1		Ripe pineapple, peeled cut
		in 3/4" cubes
1		Red onion, cut in 3/4" dice
		Pickapeppa Hot Sauce, to
		taste

INSTRUCTIONS

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
<cea260@airmail.net>  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@airmail.net> on Mar
15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2911 Calories From Fat: 2344 Total Fat: 264.9g Cholesterol: 112.3mg Sodium: 1188.8mg Potassium: 1117.1mg Carbohydrates: 84.6g Fiber: 9.2g Sugar: 35.4g Protein: 39.6g