STUFFED KUROBUTA PORK CARIBE WITH SPICED SUGARCANE FRUIT SKEWERS & HABANERO-MAPLE WHIPPED YAMS

Pork & McBrine

Ingredients Weight Measure
Kosher salt 1/2 cup
Ginger, ground 2 oz.
Allspice, ground 1 Tbsp.
Gumbo filé 1 Tbsp.
Cajun spice 1 Tbsp.
Garlic, fresh chopped 1/2 cup
Kurobuta pork, 10 bone loins (with 2 bones removed to make 8 even portions) 2 ea.
TABASCO® brand Garlic Pepper Sauce 2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Cider vinegar 1 cup
Honey 1/2 cup
Sterling oil 1/4 cup
Poblano peppers, roasted, skinned and seeded 8 ea.
Tasso ham, pulsed 1 lb.
Queso anejo, pulsed 12 oz.

Sugarcane Fruit Skewers

Ingredients Weight Measure
Gold pineapple 1 ea.
Papaya, large 1 ea.
Starfruit 2 ea.
Dark rum 1 cup
TABASCO® brand Original Red Sauce 2 oz.
Sugarcane sticks, 6" 18 ea.
Sterling oil as needed
Kosher salt 1 pinch

Habanero-Maple Whipped Yams

Ingredients Weight Measure
Yams, cut, #10 can 2 ea.
Reserved liquid from can of yams 1 cup
TABASCO® brand Habanero Sauce 2 oz.
Maple syrup, pure 1/4 cup
Sweet butter 1/4 cup
Kosher salt to taste

Caribe Sauce

Ingredients Weight Measure
Shallots, minced 3 ea.
Allspice 1 pinch
Pineapple juice 1 cup
Rum 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Demi-glace, or thickened pork gravy 1 qt.
Sweet butter 3 oz.

Fried Plantains

Ingredients Weight Measure
Plantain, large 1 ea.
Oil for frying
Kosher salt as needed
TABASCO® brand Garlic Pepper Sauce as needed

Method

  1. To prepare Pork & McBrine, rub 1/4 cup salt, ginger, allspice, filé, Cajun spice and garlic all over pork racks.
  2. In a mixing bowl, incorporate TABASCO® Garlic Pepper Sauce, TABASCO® Green Jalapeño Pepper Sauce, vinegar, honey, oil and remaining salt. Pour over pork and let marinate in cooler for about 12 hours.
  3. Arrange 4 roasted peppers, on 2 separate pieces of plastic film, to form rectangles about the length of each pork rack.
  4. Mix tasso ham, queso anejo and some TABASCO® Garlic Pepper Sauce, to taste. Form a log running down the bottom of pepper triangle, and roll (like sushi), forming 2 stuffing logs. Twist ends of plastic to form cylinders. Freeze until hard.
  5. Cut pocket into side of pork rack. Use a rolling bar to expand the pocket.
  6. Unwrap roasted pepper stuffing log and insert through the entire length of pork rack.
  7. Place both racks on a wire rack in a roasting pan in a convection oven at 500°F for 8 minutes to sear.
  8. Lower heat to 225°F and roast until internal temperature reads 145°F.
  9. To prepare Sugarcane Fruit Skewers, cut fruit into cubes (1-1/2" square) and marinate in rum and TABASCO® Original Red Sauce for up to 2 hours. Thread onto sugarcane, brush with oil, add pinch of salt and grill all sides. Reserve and keep warm.
  10. To prepare Habanero-Maple Whipped Yams, combine all ingredients in sauce pot and bring to simmer to incorporate flavor. Place in mixer and whip until smooth. Keep warm.
  11. To prepare Caribe Sauce, sauté shallots until translucent. Add allspice to "toast," pineapple juice, rum, TABASCO® Chipotle Pepper Sauce and stock. Reduce by 1/5, lower heat and cream with butter.
  12. To prepare Fried Plantains, score plantain lengthwise 3 times and microwave for 45 seconds. Cut ends off plantain and peel off skin. Set slicer on 1.5 and slice plantains lengthwise. Deep-fry until golden brown and crispy. Dry on paper towels and season with kosher salt and a few drops of TABASCO® Garlic Pepper Sauce.
  13. To assemble, ladle 1-1/2 to 2 oz. of sauce onto each plate. Pipe sweet potatoes on left side of plate and place skewer on right side. Slice 1 bone chop off rack and rest on top of fruit skewer. Garnish with fried plantains.

Yield: 16 servings