Jerk Pork Haitienne With Pickapeppa Sauce And Plantain Chips Recipe
Servings: 4
Ingredients
- 1 quart Peanut oil
- 2 c. Plantains, diced in 1" pcs Salt, to taste
- 1 1/2 lb Pork loin, cut in 1" cubes Salt and pepper, to taste
- 2/3 c. Extra virgin olive oil
- 3 Tbsp. Jerk seasoning
- 1 x Ripe mango, peeled and pitted, cut in 3/4" cubes
- 1 x Ripe pineapple, peeled, cut in 3/4" cubes
- 1 med Red onion, cut in 3/4" dice Pickapeppa Warm Sauce, to taste
Directions
- FOR CHIPS
- Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F.
- Fry plantain pcs 2 min; drain on paper towels. Flatten pcs between 2 sheets of parchment paper to a thickness of 1/4". Return plantains to skillet; continue to fry till golden brown.
- 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 extra virgin olive oil in a skillet over medium heat; stir in 1/2 TBSP jerk seasoning. Add in mango, pineapple, onion, and peppers; saute/fry 5 min or possibly till they soften.
- Remove fruit and vegetables from skillet; cold.
- Using bamboo skewers soaked in cool water (to prevent scorching), make kebobs by alternately skewering pork, fruits, and vegetables. Place kebobs in shallow dish.
- Mix remaining extra virgin 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 warm sauce on the side.
- NOTES : Can be scaled up in direct proportion.
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