Recipe - Jerk Pork Haitienne Wpickapeppa Sauce And Plantain Chips

PLANTAIN CHIPS
1 qt Peanut oil
2 cup Plantains; minced in 1"
pieces
Salt; to taste

JERK PORK
1 One half pound Pork loin; cut in 1" cubes
Salt and pepper; to taste
2/3 cup Olive oil
3 tablespoon 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

FOR CHIPS

Heat oil in heavybottomed skillet over medium heat to 350deg. 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 One half 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 One half 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 recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998