DOUBLE CUT BONE-IN PORK CHOP Recipe
tepache-marinated pork chop, plantain & sweet potato mash, shallots, aged rum sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Marinate the Pork Chops
In a large bowl, combine the tepache, salt, and black pepper. Add the pork chops, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Sweet Potato and Plantain Mash
Peel and chop the sweet potatoes and plantains into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, mash until smooth, and season with salt and pepper to taste.
Make the Aged Rum Sauce
In the same skillet, add chopped shallots and sauté until translucent. Pour in the aged rum, scraping up any brown bits from the bottom. Allow to reduce by half, then season with salt and pepper.
Serve
On a plate, place a generous scoop of the sweet potato and plantain mash. Top with the rested pork chop, drizzle with the aged rum sauce, and garnish with cilantro.