Haitian Fried Pork with Fried Plantains

cropped-fired-pork-raw-header.jpgAnother traditional Haitian dish is fried pork. Go easy on the Scotch Bonnet pepper if you want the recipe less spicy. Add a side of fried plantains, and you’re in for a treat!

Bring the full tithe into the storehouse, so that there may be food in my house, and thus put me to the test, says the Lord of hosts; see if I will not open the windows of heaven for you and pour down for you an overflowing blessing. ~ Malachi 3:10


Fried Pork with Fried Plantains
Serves 6

Ingredients:

  • 2 lbs pork loin or boneless pork chops
  • 1 large orange (a sour orange is best, rather than a sweet one)
  • 1 lime
  • 1 Scotch Bonnet pepper
  • 2 cups water
  • 2 cups oil
  • 3 Plantains

Pork:

Cut meat into medium chunks, clean thoroughly with lime and sour orange, and rinse with cold water.

In large bowl, marinate meat with sour orange and lime halves, salt, and hot peppers for at least 1 hour.

In cast iron pot, put pork bits along with juice of the sour orange, salt, hot peppers, add 2 cups water, cover and cook on medium heat until fork tender (40 minutes).

Remove pork bits from fatty sauce and set aside. Use left-over liquid without fat for side sauce if desired.

In saucepan or deep fryer, heat 1 cup oil on medium-high heat and fry pork bits until golden brown on all side.

Remove from oil, place on absorbent paper
 
Plantains:

Preheat 1 cup oil in a large, deep skillet over medium high heat.

Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.

Fry the pieces until browned and tender. Drain excess oil on paper towels.

Submitted by: Nadyne Duverseau, Grants Officer/Finance, The Episcopal Church

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Chicken Arroz Caldo

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