Jerk Pork Haitienne With Pickapeppa Sauce And Plantain Chips Recipe

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Servings: 4


  • 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


  2. Heat oil in heavy-bottomed skillet over medium heat to 350-deg. F.
  3. 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.
  4. Remove. Drain on paper towels; transfer to sheet pan lined with parchment; sprinkle with salt.
  6. Rub pork with salt and pepper; reserve.
  7. 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.
  8. Remove fruit and vegetables from skillet; cold.
  9. Using bamboo skewers soaked in cool water (to prevent scorching), make kebobs by alternately skewering pork, fruits, and vegetables. Place kebobs in shallow dish.
  10. Mix remaining extra virgin olive oil with 2 1/2 TBSP jerk seasoning; pour over kebobs.
  11. Cover; marinate overnight.
  12. To serve, grill kebobs over hardwood fire to desired doneness. Serve 2 per person; garnish with plantains; serve Pickapeppa warm sauce on the side.
  13. NOTES : Can be scaled up in direct proportion.


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