Pork Stuffed With Sweet Plantain Served With Ajili Mojili Recipes

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PORK STUFFED WITH SWEET PLANTAIN, SERVED WITH AJILI-MOJILI



Pork Stuffed With Sweet Plantain, Served With Ajili-Mojili image

A combination of weet plantain wihtthe succulent pork and a piquant 'ajili-mojili' sauce from Puerto Rico makes this an oustanding dish, full of constrsting flavours. Prep time time includes MARINATING. .The ingredients for the sauce begin at the bonnett peppers. This recipe is from "Eat Caribbean" Cookbook

Provided by Ck2plz

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons adobo seasoning
2 lbs boneless pork shoulder rolls
1 ripe plantain, peeled and left whole
2 scotch bonnet peppers, de-seeded and chopped
6 peppercorns
6 garlic cloves
2 teaspoons salt
1/4 cup lime juice
2 tablespoons cane vinegar (white) or 2 tablespoons distilled malt vinegar (white)
1/2 cup olive oil

Steps:

  • The day before, rub the adobo powder into the pork all over. Cover and place in the fridge overnight to marinate.
  • Preheat the over to 350 degress.
  • The objective is to have the whole plantain centred in the roll of pork. If the cut of meat is solid at one end, slice a hole through so that the plantain can be shoved in and lined up in the center of the cut. Roll and tie. Place in a roasting tray and roast, covered loosely with foil, for about an hour.
  • Uncover and allow the roast to brown for a further 30-40 minutes, depending on how well done you like your pork. Don't overcook it or the meat will become dry. (A meat thermometer shoulde read 170 degrees when it is done).
  • Meanwhile, as the meat is cooking, make the sauce. Place the hot pepper, peppercorns, garlic and salt in a blender and blend the ingredients until it forms a puree. Pour in lime juice, vinegar and oil and blend again.
  • Remove pork from teh oven and allow to stand for 10 minutes before carving. Serve with ajili-mojili sauce.

Nutrition Facts : Calories 980.8, Fat 37.1, SaturatedFat 5.2, Sodium 2405.4, Carbohydrate 138.9, Fiber 6.8, Sugar 12.2, Protein 23.9

CARIBBEAN STUFFED PORK WITH ORANGE SWEET POTATOES AND PLANTAINS



Caribbean Stuffed Pork With Orange Sweet Potatoes and Plantains image

This was definitely a huge experiment I had no idea how this would turn out or if the flavours would work and it turned out great. I have a Caribbean cook book that we brought in St. Lucia on our honeymoon, I got the sweet potato recipe from this and I have made plantains for years they make a wonderful snack, and keep in an air tight jar for quite long periods of time. The pork was an experiment and my hubby and myself thought it was wonderful. The pork came out so tender and moist, one of the most tender pork recipes I have made.

Provided by The Flying Chef

Categories     Yam/Sweet Potato

Time 1h45m

Yield 3 serving(s)

Number Of Ingredients 33

650 g pork tenderloin (This was the weight of my pork and served 3 nicely, if you wanted to serve this for 4 either up the )
1 onion, finely chopped
30 -35 g butter
3/4 cup breadcrumbs
1 tablespoon basil, shredded finely
1 tablespoon thyme leaves
2 tablespoons parsley, finely chopped
2 tablespoons rum
1 medium mango, chopped
salt and pepper
1 (425 g) can mangoes in juice
4 garlic cloves, crushed
1 small onion, finely chopped
1 teaspoon fresh ginger, grated
1/2 cup white wine vinegar
4 -5 teaspoons pineapple-mango jam (if you can get just mango that is fine I couldn't and this worked great.)
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon hot pepper paste (I used Harissa I know this is more african,b ut it is what was in my cupboard, Whatever you have hab)
3 tablespoons pork drippings
4 -5 large sweet potatoes, peeled and chopped (about 1KG for 4 servings.)
5 large oranges
3 tablespoons cream
25 g butter
1 tablespoon sugar
2 tablespoons orange juice
1 teaspoon orange zest
1 tablespoon dark rum
1 pinch cinnamon
salt and pepper
3 large plantains (will make to many for the dinner, but I always make extra as they make a great snack.)
salt
oil (for frying)

Steps:

  • Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.
  • In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.
  • Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.
  • Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a preheated oven 180°C for about 1 hr (cooking time may be longer if your meat weight is more and I'm not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through).
  • Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don't pour too much though and make sure it is natural juice and not syrup as it will burn and also forms a glaze on the pork because of the high sugar content).
  • Mango Sauce:.
  • Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.
  • Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.
  • Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that's it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.
  • Orange-Baked Sweet Potatoes:.
  • Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.
  • While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from the pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.
  • Mash the sweet potato until smooth (I use a bar mix). Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.
  • Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a preheated oven at 180°C (perfect already at that temp from pork.) Bake for 15-20 minutes, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.
  • Plantain Chips:.
  • Peel plantains and thinly slice them into rounds.
  • Heat the oil in a deep frying pan and fry plantains until crispy and golden.
  • Drain on absorbent paper and season with salt.
  • Oh so easy and oh so delicious, just remember you need some for dinner, so don't sneak to many while cooking :).
  • To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.
  • Bon Appetit.

Nutrition Facts : Calories 1317.2, Fat 35.6, SaturatedFat 17.3, Cholesterol 198.8, Sodium 526.4, Carbohydrate 194.7, Fiber 21.3, Sugar 96.2, Protein 58.4

STUFFED PLANTAINS WITH PORK AND CHIPOTLE HONEY OIL



Stuffed Plantains with Pork and Chipotle Honey Oil image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 6h40m

Yield 12 servings

Number Of Ingredients 11

3 tablespoons chipotle in adobo sauce
3 envelopes Sazon seasoning
1 tablespoon freshly ground black pepper
7 pounds bone-in pork shoulder
10 to 12 cloves garlic, smashed
1/2 cup chopped scallions
4 to 6 ripe plantains
1/4 cup canola oil
2 tablespoons chopped chipotle in adobo sauce
2 tablespoons honey
1/4 cup olive oil

Steps:

  • Preheat the oven to 275 degrees F.
  • In a small bowl mix adobo, Sazon, and pepper and set aside.
  • Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.
  • Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.
  • In a medium bowl, mix chopped pork and the scallions. Set pork and scallion mixture aside. Remove peel from the plantains but do not detach peel. Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside. Take 1/2 cup of pork and scallion mixture and stuff plantains. Place cut piece of plantain back on top and pull up peel. Lightly oil the peel and wrap in aluminum foil. Repeat with remaining plantains and stuffing mixture. Grill,or bake for approximately 20 minutes or until thoroughly heated.
  • Remove plantains from grill or oven and remove foil and peel. Place plantains on a serving platter. In a small bowl, mix chopped chipotle, honey and olive oil. Drizzle over the plantains and serve.

MOJO PORK WITH SWEET PLANTAINS



Mojo Pork with Sweet Plantains image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup fresh cilantro, plus more for topping
1/2 cup fresh mint
3/4 cup orange juice
Juice of 2 limes (about 1/4 cup), plus wedges for serving
5 cloves garlic
1/2 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
4 bone-in center-cut pork chops (about 6 ounces each)
1/2 cup long-grain white rice
1 15-ounce can kidney beans, drained and rinsed
1 ripe yellow plantain, halved lengthwise then crosswise through the peel

Steps:

  • Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 teaspoon salt and a few grinds of pepper in a blender. Transfer 1/4 cup of the mojo sauce to a large bowl. Season the pork chops with salt and pepper and add to the bowl; toss to coat and set aside.
  • Bring 3/4 cup water, the rice, beans and 1/2 cup of the remaining mojo sauce to a boil in a medium saucepan over high heat (reserve the remaining mojo sauce for topping). Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm.
  • Remove the pork chops from the marinade and arrange on a broiler pan (or a rack set on a rimmed baking sheet). Add the plantain halves cut-side up to the pan. Broil until the pork and plantains are golden and the pork is cooked through, about 7 minutes.
  • Top the pork with the remaining mojo sauce and cilantro. Serve with the rice, plantains and lime wedges.

Nutrition Facts : Calories 480 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 115 milligrams, Sodium 360 milligrams, Carbohydrate 52 grams, Fiber 7 grams, Protein 43 grams

TRICOLORE STUFFED PORK



Tricolore Stuffed Pork image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 8

1 onion
One 5-pound boneless pork loin, butterflied
10 slices provolone piccante
4 whole jarred roasted red peppers
2 cups baby spinach
4 sprigs fresh rosemary
2 cups low-sodium chicken broth
2 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
  • Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.
  • Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
  • Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
  • Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.

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