- 1/2 recipe Basic Pie Dough
- 8 to 10 ounces lean pork from the loin, diced (1/2-inch)
- 1 tablespoon Emerilís Creole Seasoning
- 1/2 cup diced bacon
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 1/4 cup chopped celery
- 2 tablespoons minced garlic
- 1/2 cup diced cooked sweet potatoes (1/2-inch dice)
- 2 cups Basic Chicken Stock or
- Brown Chicken Stock
- 1/4 cup ketchup
- 2 tablespoons corn syrup
- 2 teaspoons dry mustard
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3 turns freshly ground black pepper
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 large ripe peeled plantain
- 2 tablespoons light brown sugar
- Prepare the Basic Pie Dough for a 9-inch pie shell.
- Preheat the oven to 450?F.
- Sprinkle the pork with the Creole Seasoning and using your hands, coat the meat thoroughly.
- In a large skillet over high heat, render the bacon for 2 minutes. Add the pork and stir-fry for 2 minutes. Add the onions, carrots, celery, and garlic and stir-fry for 2 minutes.
- Add the sweet potatoes and sautÈ for 1 minute. Stir in the stock, ketchup, corn syrup, mustard, curry powder, salt, cayenne, and black pepper and simmer for 5 minutes.
- In a small bowl, dissolve the cornstarch in the water. Stir this mixture into the skillet, simmer for 15 to 20 minutes, and remove from the heat. Makes 3 cups filling.
- Pour the filling from the skillet into the unbaked pie shell. Slice the plantain lengthwise into thin slices. Arrange the plantain slices in a latticework design on top of the filling. Sprinkle the top with the brown sugar and bake the pie until bubbly and brown, for about 30 to 35 minutes. Remove from the oven and allow to cool for about 10 minutes before cutting.
- Cut the pie in wedges and serve warm.
- Note: Plantains can be found in many supermarkets throughout the United States, as well as in Latin American and other specialty food markets. They are green when unripe, and change color slowly to dark yellow, then black, as they ripen at room temperature.
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