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Jerk Pork Haitienne W/pickapeppa Sauce and Plantain Chips

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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 <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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