The Chef and Owner: Jodrick UjaqueThe Restaurant: Chefs on the RunThe Dish: Kan Kan Pork Chop
Ingredients for Mofongo:
10 oz. of green plantain, peeled and chopped in piecessalt, to tastepepper, to taste1 Tbs. of pork fat1 tsp. of butter1 tsp. of garlic, minced1 Tbs. of cured pork or bacon, cut in small pieces
Method of Preparation:
-First, deep fry chopped green plantains.
-Then, mash the fried plantains using a wooden spoon. Season with salt and pepper.
-Next, add pork fat, butter, garlic, cured pork or cooked bacon and mix it all together.
-To shape it nicely, use a pvc pipe.
Ingredients for Kan Kan Pork Chop:
1 Kan Kan pork chopvegetable oil, as neededwhite distilled vinegar, as neededcomplete seasoning, as needed
Method of Preparation:
-If you can not find Kan Kan pork chop, Chef Jodrick says to use a regular pork chop and serve it with pork rinds. Start by marinate the pork chop with vegetable oil, white distilled vinegar and complete seasoning. Let it sit in the fridge for at least two hours.
-Then, transfer the pork to a covered baking pan and cook it in a 325 degree oven for about one hour and 20 minutes.
-Next, let the pork chop cool down, remove it from the pan and let it sit for at least two hours. This will ensure the Kan Kan pork chop does not break, since it will be very tender.
-Lastly, deep fry until it is all nice and crispy.
To Plate:
At the restaurant, they serve the mofongo with a side of pigeon pea rice. Also, known as "Arroz con Gandules." Then, they finish with the Kan Kan pork chop on top. You can garnish with a wedge of lime.
Serves: 1
FOR MORE INFORMATION:
Note:
Take a printed copy of the recipe to the restaurant and get a complimentary dessert. (Valid with the purchase of an entree, until one month after the air date.)
Chefs on the Run10 E. Mowry DriveHomestead, FL305-245–0085chefsontheruninhomestead.com