The summit of meat magic
THE Meat and Livestock Commission demonstrated the versatility of pork at a special Chefs' Summit organised last month.
The aim of the event was to raise the profile of pork and to encourage its wider use in all sectors of the market. Over 60 development chefs and meat purchasers attended to learn ways in which pigmeat, in particular cuts from the shoulder, can be used to create imaginative dishes.
Here we include a recipe from the event.
British Meat
Caribbean Pork Kebabs
To serve 10
2kg lean pork shoulder (cut into 2cm cubes)
700g plantain (cut into 2cm rounds)
700g fresh pineapple (cut into 2cm cubes)
600g fresh papaya (cut into 2cm cubes)
Marinade
100ml peanut oil
30g chopped garlic
200g chopped onion
200g puree of papaya
30g curry powder
100ml white wine vinegar
200g brown sugar
60ml white rum
salt and pepper to taste
Method
1. Heat the oil then saute the onions and garlic until tender.
2. Add the papaya puree, curry powder, sugar, rum and vinegar. Mix well and allow to cool.
3. When the marinade is cool, pour over the pork and refrigerate for 6 to 12 hours.
4. Skewer the pork, pineapple, plantain and papaya, grill and baste frequently with marinade.
5. Serve with mixed salad.
British Meat
