Recipe courtesy of Pinky's Westside Grill
Recipe courtesy of Pinky's Westside Grill
Episode:
Takeout: Funky Finds in 'da House
Green Chile Pork
Getting reviews...
- Level: Intermediate
- Total: 6 hr 45 min (includes marinating time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1274
- Total Fat
- 87 g
- Saturated Fat
- 23 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 5 g
- Sugar
- 43 g
- Protein
- 50 g
- Cholesterol
- 162 mg
- Sodium
- 2003 mg
- Level: Intermediate
- Total: 6 hr 45 min (includes marinating time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1274
- Total Fat
- 87 g
- Saturated Fat
- 23 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 5 g
- Sugar
- 43 g
- Protein
- 50 g
- Cholesterol
- 162 mg
- Sodium
- 2003 mg
Ingredients
Marinade:
Sandwiches:
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Directions
Special equipment:
a meat mallet- For the marinade: Mix pineapple juice, olive oil, soy sauce, jerk seasoning, molasses, granulated onion, jalapenos and poblano together in a gallon resealable plastic bag. Add tenderized pork and refrigerate for at least 6 hours or up to 24 hours.
- For the sandwiches: Mix mayo and Jamaican relish in a bowl.
- Preheat a flat top or griddle on medium-high heat and put on pork to get a good sear, about 2 minutes. Flip and sear the other side, 2 minutes. Don't forget to put some of the peppers from the marinade and the pineapple on to caramelize, 2 to 3 minutes. Melt Swiss cheese on pork!
- Spread buns with Jamaican mayo on tops and bottoms, then add pork and Swiss cheese, caramelized pineapple and peppers and arugula. Close buns for green chile pork sandwiches!
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