inthekitchen
Calypso Kebabs
This Trinidadian dish is a
harmonious mix of spicy,
sweet and savoury.
INGREDIENTS
Marinated Pork Skewers
2 pork tenderloins, thinly sliced
4 Tbsp fish sauce
4 Tbsp brown sugar
1 tsp ancho chile
1 tsp all spice
1/2 tsp clove
1 Tbsp paprika
Green Sauce
1 bunch parsley, chopped
1 bunch cilantro, chopped
1/2 cup vinegar
1/2 cup olive oil
2 garlic cloves
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
Pineapple Jam
1 pineapple, cleaned and cubed
1 Tbsp Korean gochu chile
powder
1 pickled habanero, finely
chopped
1/2 cup honey
Peanut Salsa
1/2 red onion, finely chopped
4 garlic cloves, finely chopped
1/4 cup olive oil
1 cup peanuts, crushed
1 Tbsp ancho chile
1 Tbsp chipotle in adobo,
minced
1/2 cup honey 4. Allow mixture to cool in pot,
occasionally mixing to evenly
distribute oil.
METHOD ASSEMBLY
1. Spoon pineapple jam and
peanut salsa into side bowls.
2. Layer large leaves of lettuce
on a side plate.
3. Spoon green sauce onto hot
pork skewers.
4. Wrap in lettuce and enjoy.
Marinated Pork Skewers
1. In a large bowl, mix all
ingredients. Marinate for at
least 1 hour.
2. Evenly skewer meat in a zig
zag fashion.
3. Roast skewers at 450°F until
browned.
Yield 12-16 skewers
Green Sauce
1. Combine all ingredients and
blend until smooth.
Pineapple Jam
1. Combine ingredients in a
pot, simmering until pineapple
is tender and falling apart.
2. Leave as is for a chunkier
jam. For a smoother texture,
blend half of jam then
incorporate other half.
Peanut Salsa
1. In a heavy bottomed pot, fry
onion and garlic in olive oil
until golden.
2. Add peanuts, frying to
pull out natural oils.
3. Once well toasted,
add remaining
ingredients and bring
to a simmer. Remove
from heat.
ciao! / oct/nov / two thousand nineteen
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