Fried Plantains with Roast Pork and Mango Salsa
Fried Plantains with Roast Pork and Mango Salsa
Fried Plantains with Roast Pork and Mango Salsa
Makes 12 Bite Sized Hors D’ Oeuvres
1 Cup Mango -peeled and ¼” diced
1 tsp. Hot Chile Pepper-habanero, scotch bonnet, jalapeno, serrano, etc.
2 Tbsp. Red Onion-small diced
1 Tbsp. Fresh Cilantro-chopped
2 Tbsp. Fresh Lime Juice
1 Plantain, peeled and sliced into ½” thick slices
1 Pork Tenderloin-marinated if desired, cooked until 145º F., sliced
½ Cup Sour Cream
To Taste Salt and Black Pepper or Adobo
· Prepare the salsa by combining the mango, hot pepper, red onion, cilantro and lime juice. Season to taste lightly with salt.
· Heat deep fryer to 350°f. Add plantains only a few at a time, splashing away from you, and cook until slightly softened and a light golden brown. Drain on paper towels, let cool slightly, and flatten with a plate until about a quarter inch thick. Fry a second time until a medium golden. Drain on paper towels, season with salt and pepper or Adobo. Top with a slice of pork ,a spoonful of the salsa, and a garnish of the sour cream.
CT Culinary Institute’s Website: www.ctculinary.edu
Posted Thursday, Jul 16, 2009 - 2:46 PM EST
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