GWJamaica Cook Book

Ingredients

1⁄3 cup banana rum
1⁄4 cup cherry tomatoes
3 pounds pork chops, marinated overnight
2 tbsp red peppers, diced
1⁄4 cup Grace Vegetable Oil
1⁄3 cup onion, diced
3 tbsp scallion
2 tbsp green sweet pepper
2 tbsp garlic, minced
1 small breadfruit, roasted, peeled and shredded
2 tsp salt & pepper
2 tsp brown sugar
1⁄3 cup ginger, chopped
1⁄4 cup grace pineapple slices, drained and diced
1⁄2 cup grace pineapple juice
1⁄2 cup grace mango juice
3 tbsp cornstarch
1⁄3 cup water
2 tbsp grace hello margarine
1 medium carrot, julienne
1 medium cho-cho, julienne
1 medium zucchini, julienne
1 ripe banana, cut in slices

Preparation

In a skillet, heat Grace Vegetable Oil, add marinated pork chops and sear on both sides until done. Set aside. In a large skillet combine chopped red pepper, onion, escallion, green pepper and minced garlic. Sauté for 3 minutes. Add crumbled roasted breadfruit, then season with salt and pepper to taste.

Sauce: In a large saucepan heat sugar and allow to caramelize until golden brown. Add ginger and diced Grace Pineapple Slices, and toss well. Deglaze pan using Grace Pineapple Juice and Grace Mango Juice. Allow to reduce by half, and then thicken with cornstarch.

Steamed vegetables: Melt margarine in saucepan, add onion, escallion, pepper and stir well for 1 minute. Add vegetables and sauté for 2 minutes.

Banana brulee: Sprinkle bananas with brown sugar and caramelize with a torch. Toss vegetables with cherry tomatoes.

To Plate: Place breadfruit hash at the bottom of the plate, then pork chops, vegetables, sauce and banana brulee.

• Pork Chops may be marinated overnight using 1/2 cup mango juice, 1 clove garlic crushed and 1 tsp ginger.
• 1/3 cup Banana Rum may be substituted with 1/3 cup dark rum and 1/3 cup banana puree.