Drunken Plantain Stuffed Pork Roulade with a Dragon-and-Coffee Sweet-Potato Purée and a Rosted-Corn Salsa

INGREDIENTS

Wet marinate (onion, thyme, garlic) 8oz pork loin

1 finger of plantain

(ripe)

1 shot CoCo

Mania (coconut rum) 3oz sweet corn

2oz tomatoes

2 tbsp coffee

1tbsp Dragon

4oz sweet potatoes

2 tbsp oil Walkerswood Jerk Seasoning

INSTRUCTION

Butterfly the loin and tenderise it with a mallet. Season as desired, then allow to marinate with jerk seasoning. In a heated small skillet, add diced plantains. Cook until golden brown. Remove plantain from flame and add the coconut rum. Allow to cool. Gently add plantains to the pork, then roll from one end to the next tightly. Use a plastic wrap to keep the shape. Put to set. Clean and dice potatoes, then boil until soft. In a blender, add the hot potatoes, the Dragon and the coffee with a pinch of thyme, garlic and

cinnamon. Blend until smooth in a sauté pan. Season with salt and pepper to taste. Remove pork from wrap and put into the oven for 10-20 mins. Dice tomatoes after deseeding them in a heated skillet. Add corn to the skillet and sauté until slightly scorched. Put to cool. Mix the corn and tomato with olive oil, then season with salt and pepper.