Pineapple Boats With Pork Black Beans And Mole Sauce
|Boneless pork cutlets||1 Pound|
|Ripe pineapple||1 Large|
|Unsalted butter||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic cloves||1 Large, peeled and crushed|
|Black beans||8 Ounce, cooked just until tender and processed or mashed until almost smooth|
|Beef stock||1 Cup (16 tbs)|
|Ground cumin||1 Teaspoon|
|Tomato paste||2 Tablespoon|
|Mole sauce||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped cilantro leaves||1⁄4 Cup (4 tbs)|
|Cilantro leaves||1 Tablespoon (for garnish)|
Place the pork cutlets in the freezer for about an hour or just until fairly solid.
Split the pineapple into 4 sections, leaving the crown intact, if possible.
Carefully remove the pineapple from the rind, leaving a 1/2 inch shell.
Remove the core, then finely chop enough pineapple to make 1 cup.
Cut 12 small triangles to be used as a garnish.
Set the pineapple aside, reserving the rind.
Once the pork is quite chilled, trim all the fat, and cut it into slices about 1/8 inch thick.
Melt the butter and oil in a large, heavy skillet over medium-high heat.
When the butter has foamed, stir in the onions and saute them for about 5 minutes, or until softened.
Add the pork and cook it for about 3 minutes until just opaque; then add the garlic and cook for 30 seconds.
Stir in the beans, stock, cumin, tomato paste, mole sauce, and the cup of chopped pineapple.
Season with salt and pepper, adjust the heat to medium, and simmer the mixture for about 20 minutes.
Add the chopped cilantro, and cook for 5 minutes longer.
Meanwhile, preheat your oven to 325Â°F.place the 4 pineapple rinds in a flat pan and heat them in the oven for 15 minutes.
Remove the pan from the oven, place a pineapple rind on each plate, and spoon some mole-pork mixture onto each one.
Place 3 small triangles of pineapple standing up in the meat mixture, and sprinkle on some cilantro leaves.