From: Chef Ferrell Alvarez, Cafe Dufrain, Tampa, FL. Yield: 75 servings.
Brine:
1 gallon cider vinegar
1 whole raw ham (cut into sections)
2 cups sugar
2 cups salt
1 cup brown sugar
1⁄4 cup allspice
1 Tbsp. red pepper
12 mangos, peeled and pureed
Mango Slaw:
4 heads cabbage, shredded
2 red peppers, julienne
2 red onions, julienne
6 slightly ripe mangos, peeled and julienned
2 cups cider vinegar
1 Tbsp. sugar
2 Tbsp. water
Mango BBQ Sauce:
12 very ripe mangos, peeled and pureed
1 cup vinegar
4 arbol chilis
1 cup sugar
pinch of salt
Tostones:
12 plantain slices, fried, flattened, fried
To prepare pork: Soak in brine for 24 hours. Rinse and bake at 300°F for 12 hours. Cool until easy to handle and shred.
To prepare mango slaw: Combine all ingredients and hold, refrigerated, until service.
To prepare mango BBQ sauce: Combine all ingredients and simmer 10 minutes. Refrigerate until service.
Per order: Layer on plate, in order, a smear of mango BBQ sauce, 1 tostone, pork, and top with mango slaw.
PHOTO: NATIONAL MANGO BOARD