Grilled Pork Loin Chops in Mango Salsa Wrap with Cassava Chips

Combines flavours of both the Caribbean and Mexico with a homage to Africa.
Makes for a great summer lunch or siesta sitting a deck somewhere.



Ingredients:

  • 4 Pork Loin Chops
  • 4 tbs Beginner's Jerk Marinade
  • 1 mango
  • 1/2 red onion
  • 1 tbs cilantro, finely chopped
  • 1 tbs olive oil
  • pinch of salt and pepper
  • juice of 1 lime
  • 8 tortilla
  • 1 cassava

Marinade & Food Prep

  1. Ensure you buy "Loin Chops".
  2. Marinade the pork with Eadrey's Beginner's Jerk Marinade for at least 2 hours in the fridge and preferably for 4 hours.
  3. Buying cassava: Cassava is a root vegetable and is a staple food in much of Africa. You should be able to buy cassava at any vegetable market specializing in Mexican, West Indian, South American or African foods.
  4. Make sure the tortillas are already at room temperature if they were frozen.

Mango Salsa:

  1. Peel and cube the mango into small portions (see pictures).
  2. Finely chop the red onions and the cilantro.
  3. Put the mango cubes, red onions, and cilantro into a medium sized bowl. Combine in the lemon juice, olive oil, salt and pepper.  Set aside.

Cassava chips:

  1. Cut off 3 to 6 inches from the cassava and peel the skin using a knife or potato peeler.
  2. Slice the cassave medium thin to make as many chips as desired.
  3. Brush with about 1/4 cup of olive oil in.
  4. Bake in the oven 350°F for 30 minutes.
  5. Sprinkle with sea salt as desired..

Pork loin chops wrap:

  1. Grill the pork loin chops over medium heat, for 6-8 minutes per side turning once and brushing with some Jerk Marinade.
  2. Take the chops off the grill and let sit for 15 minutes to cool.
  3. While the pork loins are being cooled, quick bake the tortillas in the oven at 325° . You can also grill the tortillas in you prefer (to get that grill mark look).
  4. Once the pork is ready, cut the loin chops into diagonal strips (see picture!!).
  5. To assemble each wrap, place strips of pork in the center of the tortilla and layer in the mango salsa . Roll up the tortilla and serve. Cut diagonally as in the pictures for easy handling.   Important: ***ensure that you have the right mango salsa to pork strip ratio in the tortilla. Too much pork will cause the wrap to be too dry.***
  6. Place with the cassava chips on a plate and serve.

Serves 4-6, breezily