Caribbean Pork and Garbanzo Plantain Chopped Salad

Directions Print

1. Peel green plantain and slice on slicer. Place in chilled salted water. Pat dry and fry at 350°F. Season with salt and keep dry.
2. For Plantain Salad: Place the sweet plantains on a sheet pan and roast at 375°F for 25 minutes. Chill and dice. Combine with the diced pimentos, capers, olives, garbanzo, diced chorizo, diced bell pepper, olive oil and sherry vinegar. Season with salt and let set for 30 minutes.
3. Slice red onion and let pickle in white vinegar and salt for at least 3 hrs. Drain and chill.
4. For Avocado Chop Salad: Combine diced cucumber, avocado, tomatoes, and season with lime juice and salt.
5. For Cilantro Dressing: Puree cilantro and golden Italian dressing in blender. Keep chilled.
6. For Pork Chunks: Dice Prime pork tenderloin and season with lime zest, sazon, olive oil, salt, and oregano. Sear in a heated cast iron skillet until done.
7. Arrange the lettuce with plantain chips, plantain salad and chopped cucumber and avocado. Top with Prime Pork tenderloin, pickled onions, grated queso fresco, and drizzle with dressing. Serve.