If you think the name is a mouthful wait until you taste it!


  • for the pork and spice marinade:
  • 1 kg pork tenderloin cut into 12-3oz portions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cracked black pepper
  • 2 cloves of garlic (minced finely)
  • 1/4 teaspoon dried oregano
  • 1/4 orange (juice)
  • 1/2 lemon (juice)
  • 1/2 lime (juice)
  • 1 tblsp olive oil
  • for the chutney:
  • 1 lb rhubarb
  • 5 oz cooking apples (diced)
  • 2.5 oz onions diced
  • 2.5 oz golden sultanas
  • 5 oz brown sugar
  • 5 floz balsamic vinegar
  • 0.5 tsp chipotle chilli powder
  • 0.5 tsp salt
  • for the plantains:
  • 2 medium ripe plantains (peeled)
  • 1/2 cup neutral oil (rapeseed or canola)
  • salt and pepper to taste


  • The Pork and Spice Marinade:
  • Combine all of the spices and liquid ingredients in a bowl and mix to form a paste.
  • In a large resealable bag, add the paste and the pork and marinate no more than six hours. This is important as the acid in the fruit may cook the pork fully.
  • Heat a grill pan or sauté pan to medium to high heat. Add oil and cook for six minutes on each side. Do not over cook.
  • When cooked through take pork out of the pan and let rest for five minutes before serving.
  • The Chutney:
  • Wash rhubarb and cut it up into small pieces.
  • Peel and chop the apples and onions.
  • Put all the ingredients into a stainless steel saucepan and heat carefully until boiling, stirring until the sugar has dissolved.
  • Simmer for at least 45 minutes, stirring occasionally.
  • When mixture is thick take off heat.
  • This mixture can then be jarred and stored in a cool, dark place.
  • The Plantains:
  • Slice plantains on a bias into ¼ inch slices.
  • Heat a frying pan on medium heat and add oil.
  • Place the plantains carefully in the pan and pan fry on each side for 3 minutes or until brown but still al dente.
  • Take off and drain on paper towels.
  • Assemble three slices of plantains on a plate top with a slice of pork each and finish with topping each with a spoonful of chutney.

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