Title: Jerk Pork Haitienne W/pickapeppa Sauce & Plantain Chips
Categories: Pork Caribbean
Yield: 4 Servings

		Plaintain Chips:
1	qt	Peanut oil
2	c	Plantains -- diced in 1"
		Pieces
		Salt
		For Jerk Pork:
1 1/2	lb	Pork loin, trimmed, cut in 1 inch cubes
		Salt
		Black pepper -- freshly
		Ground
2/3	c	Olive oil
3	tb	Wet jerk seasoning
1		Mango, ripe, peeled, pitted
		Cut in 3/4" cubes
1		Pineapple, ripe, peeled --
		Cut in 3/4" cubes
1		Red onion -- cut in 3/4"
		Dice
2		Red bell peppers -- cut in
3/4		" dice
		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

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