pulled pork appetizer with plantains

[John Mason]

I've been watching too much Food Network TV.

Was watching Top Chef last night and an idea hit me - to take a plantain, slice it into thin elongated chips, deep fry to make crispy, put some pulled pork on it, a sliver of avocado, a drip or two of lime juice and maybe a sliver of jalapeno or a sweeter pepper.

Does this flavor combo sound good or is it just in my head? If it's just in my head, what else would work better with the pulled pork on the plantain chip? Any ideas?

 

[K Kruger]

Sounds great. I used to do a similar thing with beef, a little mango sauce and a little hab salsa. I think pork is a better idea. A little relish of minced hot and sweet peppers both, perhaps with a little finely chopped pineaplle or mango would make a colorful and flavorful topping. Or, perhaps half served that way and the other half topped with lightly sweetened lime-jal crema.

What I do--and would suggest you consider--is make tostones rather than thin chips. Tostones are more substantial (easier to hold, harder to break) and are made by slicing peeled unripe* plantains crosswise into 1-inch pieces then frying these till just tender and lightly colored, in an inch of oil, about 3 min per side. These are then drained well and allowed to cool slightly. Then while still quite warm, using a small heavy skillet or the bottom of a large unopened can of tomatoes (or whatever) each piece is flattened to about 1/4 inch. Each is then dipped into a bowl of hot sated water then drained on paper towels. The oil is reheated and the tostones are fried till nicely golden, about 2-3 min, then drained well, topped and served immediately.


* Plantains are totally unripe when the peel is green, slightly less unripe when the green is tinged with yellow, starting to ripen when more predomonently yellow, about half-ripe when yellow, ripe when yellow and splotched all over with black.

The best for tostones or chips is either of the first two (I prefer yellow-tinged green). Past this point and crisp isn't possible as increasing sugar content prevents it. However fully ripe plantains are great for maduros, plaintains that are sauteed and served as a side. They do not crisp at all but are quite sweet with a great texture.

 

[John Mason]

Thanks Kevin, I'll give the tostones a try and work on a pepper/mango relish.

 

[K Kruger]

Here's what they look like:

Have fun with it (I'm sure you will). Lots of little salsa possibilities. Pepper jelly is nice too as are simple tomato and/or chile salsas. A crema thing is nice for color contrast with any colorful salsa(s) you make and takes no time to make.

 

[Bryan S]

Plantains are totally unripe when the peel is green, slightly less unripe when the green is tinged with yellow, starting to ripen when more predomonently yellow, about half-ripe when yellow, ripe when yellow and splotched all over with black.

Kevin, Do Plantains ripen on the counter like bananas do?

 

[K Kruger]

Fortunately yes. I use ripe ones for empanada dough. I buy green or yellow, depending on when I think I'll be making those, and thus have some time, or a bit more, till they're ready.

 

[John Mason]

Well here's what they turned out like. I thought the flavor was missing something, but I'm not quite sure what yet. I'll have to keep working on it.

 

[K Kruger]

Well, they look terrific.

Do you think the missing something was from the pork, the salsas? The tostones aren't of tremendous flavor, as you know, so the other elements have to be. Any sort of sauce in the pork? What aromatics/spicing/flavorings in the salsas?

 

[John Mason]

The salsa was mango, and several different chiles (red bell, fresno, poblano, jalapeno, and New Mexico?).

I don't know much about making salsas that don't have tomato as the base, so I didn't add anything else.

The sour cream was lime juice, lime zest and jalapenos.

No sauce on the pork, just the rub flavorings.

The avocado seemed to add more texture than flavor.

And one thing I'm terrible at is leaving out salt. For some reason I just don't add salt to things. I salted one of the appetizers lightly before trying it and that perked it up a little.

I think I also need to educate myself on the different flavor receptors and work elements in to round out the profile.

 

[K Kruger]

You need salt!

Doesn't have to be loaded down with it but for flavors to sing there needs to be salt.

Fruit-only salsas are fine. Tomato is not needed but you can add some if you wish. For fresh salsas use fresh tomato, not puree and definitely not tomato paste.

With the sour cream add a little--LITTLE--bit of sugar and definitely some salt. A little minced scallion in there would not be unwelcome.

Good combination of chilies. All go well with mango. If you didn't use any, try a mince of white (white, not yellow or red) onion and perhaps a very tiny bit of pressed garlic (optional).

Cilantro, if you like it, could go in either or both salsas.

Avocado absolutely needs salt. If it is a Haas, it should have a buttery, nutty flavor. To bring that out salt is needed. You can dice it and add it directly to the salsa(s) but I prefer the look and textural considerations of your choice to serve it as a slice.

A tiny bit of oil in the fruit salsa will carry flavors very well. Don't need much and a neutral one is the way to go.

Lime juice is nice in mango salsas and lime works wonderfully with avocado. If you didn't use lime in the salsa, try some. A pinch of sugar will boost the fruit elements of the mango and the chilies. Cumin--very little--is another nice addition to mango/chile salsa if you like cumin (I do). Its flavor can grow over time so it is best added just before serving if you make the salsas in advance. Same with cilantro--use less or add it just before serving.

Hope this helps.

 

[John Mason]

Cilantro! That was the other thing I was wishing I had for the sour cream. I did put a little sugar in it - your suggestion mentioned lightly sweetened. I'll try adding some cilantro and a little salt.

On the mango salsa, I was wondering if adding some oil would help it, but not knowing enough I was hesitant and so didn't. I'll add a little sugar, salt and some lime juice.

Thanks, I appreciate the help.

I've got to get over my mindlessness in regards to adding salt. I just never do it. Must be some kind of weird mental block.

 

[John Mason]

Update: Well, I added a bit of salt and sugar to the mango/chile salsa, and added salt and some cilantro to the lime/jalapeno sour cream. Then I put both on the appetizers.

Made some with chopped pork and some with BBQed chicken.

The flavors were much improved. They went over very well.

 

[Phil R.]

John,

Looks great! Although I have to admit...I'm not a big fan of tostones. Kinda remind me of deep fried library paste. But, a substantial portion of the world's population eats them so maybe I'm just weird.

But they look excellent!