Try this Jerk Pork Haitienne W/pickapeppa Sauce and Plantain Chips recipe, or contribute your own.
Suggest a better descriptionFOR 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. Busted by Christopher E. Eaves
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Serving Size: 1 Serving (563g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1990 | ||
Calories from Fat: 1990 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 225g | 300 % | |
Saturated Fat 37.8g | 189 % | |
Monounsaturated Fat 106.4g | ||
Polyunsanturated Fat 70.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 39mg | 1 % | |
Potassium 1.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1990
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