Recipe - Grilled Pork Escalopes With Fried Egg

Eight; (12inch) bamboo
; skewers
1 Dried ancho chili*; stemmed
and seeded
; (wear rubber
; gloves)
1 cup Water
4 Garlic cloves; chopped
1 Onion; chopped
1 One half tablespoon Ground cumin
2 tablespoon Chopped fresh thyme leaves
or 2 teaspoons; crumbled
; dried thyme
2 tablespoon Chopped fresh oregano leaves
or 2; crumbled
; teaspoons dried oregano
2 teaspoon Salt or to taste
2 teaspoon Black peppercorns; crushed
1/3 cup Olive oil
1/3 cup Fresh lemon juice
3 Pork tenderloins; (about 2
1/4
; pounds), each
; trimmed and cut
; crosswise into 8
; pieces
Twentyfour; (1inch) chunks
of
; fresh pineapple
Twentyfour; (1inch) chunks
of
; red onion
***MANCHAMANTEL SAUCE (ANCHO
CHILI FRUIT; (Ancho Chili
Fruit

SAUCE)***, SAUCE
2 ounce Dried ancho chilies*; (about
5), stemmed
; and seeded (wear
; rubber gloves)
1 tablespoon Minced garlic
1 cup Finely chopped onion
3 One half tablespoon Vegetable oil
1 tablespoon Sugar plus additional to
taste
1 One half tablespoon Cider vinegar plus
additional to taste
1 cup Lowsalt chicken broth
One half cup Water
1 cup Chopped fresh pineapple
Three fourths cup Sliced banana; (about 1
small
; banana)
One half teaspoon Cinnamon
A pinch of ground cloves

*available at Hispanic markets, some specialty foods shops, and some
supermarkets

To make the kebabs:

Let the skewers soak in water to cover for 1 hour. Toast the chili on a
baking sheet in the middle of a preheated 250F. oven for 5 minutes and
transfer to a heatproof bowl. Pour enough boiling water over the chili to
cover, let the mixture stand for 30 minutes, and drain the chili. In a
blender blend together the chili, the 1 cup water, the garlic, the onion,
the cumin, the thyme, the oregano, the salt, the peppercorns, the oil, and
the lemon juice until the marinade is smooth.

In a large heavyduty resealable plastic bag combine the pork and the
marinade and let the pork marinate, chilled, for at least 6 hours
overnight.

Drain the pork, pat it dry lightly, and thread each skewer loosely with 3
pieces of the pork, 3 chunks of the pineapple, and 3 chunks of the red
onion. Grill or broil the kebabs on an oiled rack set about 4 to 5 inches
from the heat for 8 to 10 minutes on each side, or until the pork is cooked
through but still slightly pink. Serve the kebabs with the manchamantel
sauce.

To make the sauce:

Toast the chilies on a baking sheet in the middle of a preheated 250F. oven
for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling
water over the chilies to cover, let the mixture stand for 30 minutes, and
drain the chilies. In a heavy skillet cook the garlic, the onion, and salt
and pepper to taste in 2 tablespoons of the oil over moderately low heat,
stirring, until the onion is soft and pale golden, add 1 tablespoon of the
sugar and 1 One half tablespoons of the vinegar, and cook the mixture, stirring,
for 1 minute. Transfer the onion mixture to a blender, add the chilies, the
broth, the One half cup water, the pineapple, the banana, the cinnamon, the
cloves, the additional sugar and vinegar if desired, and salt and pepper to
taste, and blend the sauce until it is

continued in part 2