Fried Plantains with Roast Pork and Mango Salsa - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Fried Plantains with Roast Pork and Mango Salsa

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    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