Jerk Pork Tostadas with Black Bean Paste and Mango Salsa

Ah, yum!  Crunchy corn plate, creamy bean paste, hot spicy pork, and cool sweet mango salsa, it's got a little bit of everything going on that ends in one big taste sensation.  It's a fiesta for your belly.

Jerk Pork Tostadas with Black Bean Paste and Mango Salsa

Corn tostadas
Fresh parsley or cilantro for garnish

Omar's Jerk Pork

2 cup green onions, coarsely chopped
1/2 cup white onion, coarsely chopped
2 tbsp vinegar
1 tbsp soy sauce
1 tbsp vegetable oil
2 tsp sea salt
2 tsp thyme
2 tsp brown sugar
2 tsp minced garlic
2 tsp fresh ginger, peeled and chopped
1 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp black pepper
1/8 tsp ground cinnamon
2 serrano or habanero peppers, seeded and chopped
1 1/2 lbs pork loin, trimmed

In a food processor or blender, mix all the ingredients (except the pork) until smooth.

 from this (above) to this (below)

Cut the pork loin into smaller sections.

Put the pork in a zip lock bag or container with a tight lid and pour the mixture over it.  Make sure to coat the pieces well.

Refrigerate for at least 3 hours (or up to 24).

Remove the meat and discard the marinade.

On grill:  place the pork on grill rack coated with cooking spray and grill about 8 minutes per side (or until meat thermometer registers 160° -- will be slightly pink).

In skillet:  coat a large skillet with cooking spray and over high heat, sear pork pieces, about 1-2 minutes per side. Drop temperature to medium high, and continue to cook pork 2-3 minutes per side until cooked through, but still moist.

Remove from heat. Allow to cool a minute or so before rough chopping.

Black Bean Paste

1 can black beans, drained
1/2 tsp cumin

You don't need to rinse the beans, but drain what liquid you can from the can first.  Mash together with a pastry blender (easy) or fork (harder) until the texture is more smoother than not (it’s okay if it’s chunky).

okay, NOT pretty to look at, but good to eat, I promise!

Before serving, heat covered in the microwave for 1 minute, then stir.

Mango Salsa

1 fresh mango, rough chopped (approx 2 cups)
1/3 cup red pepper, diced small
1/3 cup purple onion, chopped finely
1 jalapeno, seeded and minced
2 tbsp fresh mint, chopped (can substitute dried, but only add 1 tbsp)
1 tbsp fresh squeezed lime juice (approx 1 small lime)

Combine ingredients. Refrigerate until needed (the longer it sits, the better the flavors will blend).

All Together Now

If you’d like, you can heat the tostatas in a low oven (125°) for about 10 minutes to warm up.

Layer the tostada with black bean paste, then chopped pork loin and top with the mango salsa, garnish with parsley (or if you don’t find it disgusting, cilantro).

Let the food fiesta begin!

NOTES

I used serrano peppers for this recipe to tone down the level of spice for my diners.  Though if you are a fan of melting your face off, I would definitely use the habenero to add more kick to the pork, and you can use up to four for this recipe.

When handling hot peppers it's best to wear protective gloves.  I found some that I really like when I was at Harris Teeter.  Unlike some other brands, I found the Clean Cuisine by Playtex comes in several sizes so that they fit better which makes it easier to handle the knife.

If you don't have gloves or forget to use them, remember NOT to touch any part of your face before you thoroughly wash your hands with soap and hot water.  Otherwise the oil from the pepper will transfer to anything you touch and it will burn like a (bleep).  You have been warned.

Want to thank my friend Omar for sending me the recipe that he uses for his famous "bag o'meat" (jerk pork).  You can prep the pork the night before and then just fire up the grill -- or skillet if you don't have a grill -- and enjoy it tostada-free too!

This mango salsa makes a tasty stand-alone dish too.  Serve up with some scoops or other chips and enjoy.

By chopping the pork into bite-sized (or less) pieces, it makes it easier to eat the tostada easier, less chance of things flying off.