Caribbean Pork With Potato Salad
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Egg1 small
Red Jalapeno Pepper (chopped)1 cup
Vegetable Oil3 tbsps
Apple Cider Vinegar1 tbsp
Light Brown Sugar (packed)2 tsps
Ground AllspiceDirections:
1
Serve the pork with the potato salad and mango sauce
2
Preheat the oven to 375 degrees F
3
Put the sweet potatoes in a saucepan and cover with water by 1 inch
4
Bring to a boil, then reduce to a simmer and add the eggs
5
Cook until the potatoes are tender and the eggs are hard-boiled, 10 minutes; drain and set aside
6
Meanwhile, make the sauce: Puree the mango, jalapeno, half of the scallions, 2 tablespoons each water and vegetable oil, 1 tablespoon vinegar and 1 teaspoon brown sugar in a food processor; season with salt and pepper
7
Set aside
8
Slice the pork lengthwise down the center, stopping 3/4 inch before cutting all the way through; open like a book
9
Top with plastic wrap; pound with a rolling pin until 1 inch thick
10
Season with salt and pepper; rub with the remaining 1 tablespoon brown sugar and the allspice
11
Heat the remaining 2 tablespoons vegetable oil in an ovenproof skillet over medium heat
12
Add the pork; cook until browned, about 3 minutes per side
13
Transfer the skillet to the oven and bake until the pork is just cooked through, 5 minutes
14
Remove to a board; let rest
15
Peel and chop the eggs
16
Whisk the dijonnaise with the remaining 2 tablespoons vinegar; toss with the sweet potatoes, eggs, the remaining scallions, 3/4 teaspoon salt and a few grinds of pepper
17
Photograph by Ryan Dausch