Introduction: Caribbean-Style Pork Recipe
Summer is here and I know you are secretly dreaming of an exotic holiday on some beautiful island, but you have no time or no money. The least you can do is give yourself an exotic treat in your own home, a tropical recipe, colorful and appetizing. Try this recipe for pork (or chicken) in Caribbean style and you will experience the rich flavors of the Caribbean. The combination of delicious exotic fruits and red wine sauce creates a dizzying good sauce for pork (or chicken). It's a quick recipe, cooking time is minimal precisely to keep the flavor and fragrance of exotic fruits.
It is totally worth it! It will be an amazing experience, which I am sure you will repeat!
• 1 pound of pork fillet;
• ½ pound of sliced, fresh pineapple;
• 2 Golden apples;
• 2 kiwis;
• 1 banana;
• 3 tablespoon of brown sugar;
• 1 tablespoon of olive oil;
• 1 glass of red wine semi-dry or dry;
• 1 orange and 1 glass of orange juice;•1 tablespoon of flour or corn starch.
• sea salt;
• black pepper;
• crushed red pepper.
• medium sized knife;
• medium sized pan;
• cutting board;
• large spoon for stirring.
First you need to wash and peel the apples. Then grab your grater and grate the apples. Fry them in a little oil until you get some sauce and let them soak well.
After they are cooked, strain the sauce. Mash the apples and turn them into a puree. Keep the apple sauce.
Dice the meat in cubes and put in in the pan with the rest of the oil. Season the meat with salt, pepper and paprika. Then sprinkle the chili.
When the meat turns slightly brown, add applesauce.
Add the brown sugar, stir and let it caramelize.
Add the red wine. Stir and let it boil.
After half of the wine evaporates, add the freshly squeezed orange juice.
Add the pineapple cut into cubes and let it simmer in sauce for 1-2 minutes.
Then add all other fruits and reduce heat to a minimum.
Stir 2 times. Fruits should not be cooked for too long, only enough to let their flavor into the sauce. If you want, you can add a little flour dissolved in 3 tablespoons of water and a little sauce. (Thickening sauce is optional and depends on the amount of sauce that remains in the pan).
Stir gently until the sauce gets to desired consistency.
Serve hot with pita bread and a glass of red wine.
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