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Jerk Pork Haitienne W/Pickapeppa Sauce & Plantain Chips pork, caribbean 1 plaintain chips: 1 quart peanut oil 2 cup plantains -- diced in 1 1 pieces 1 salt 1 for jerk pork: 1 1/2 lb pork loin, trimmed, cut in 1 inch c; ubes 1 salt 1 black pepper -- freshly 1 ground 2/3 cup olive oil 3 tablespoon wet jerk seasoning 1 mango, ripe, peeled, pitted 1 cut in 3/4 cubes 1 pineapple, ripe, peeled -- 1 cut in 3/4 cubes 1 red onion -- cut in 3/4 1 dice 2 red bell peppers -- cut in 3/4 dice 1 pickapeppa hot sauce 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. NOTES : Can be scaled up in direct proportion. Frm. Food Arts/Sep 96 Recipe By: Chef Marc Murphy, The Greatest Bar on Earth From: Inagaddadavida Date: 11 Dec 96 Chile-Heads List Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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