Jerk Pork Haitienne W/pickapeppa Sauce And Plantain Chips

Jerk Pork Haitienne W/pickapeppa Sauce And Plantain

Chips

Yield: 4 Servings
Ingredients and directions for this recipe

PLANTAIN CHIPS
1 qt Peanut oil
2 c Plantains; diced in 1" pieces
Salt; to taste

JERK PORK
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

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.