Simply delicioso! Pork cutlets, plantain fritters

To make the pork marinade, combine the onion, garlic, orange juice, lime juice, and salt in a resealable gallon-size plastic bag. Add the pork, turn to coat in the marinade, and refrigerate 1 hour or up to overnight.

Meanwhile make the chutney. In a saucepan over medium heat, combine the vinegar, rum, raisins, brown sugar, red onion, bell pepper, ginger, garlic, and allspice, stirring to combine. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer until the onions and peppers are soft, 8 to 10 minutes. Add the mangoes and the apple and continue to simmer, stirring occasionally, until the fruit begins to break down and the mixture is thick and jammy, about 15 to 20 minutes. Turn off the heat and set aside to cool. Cover and refrigerate for up to 1 week.

Spread the flour on a plate and season with salt and pepper. Put the eggs in a shallow bowl and lightly beat. Spread the breadcrumbs out on another plate and season with salt and pepper. Remove the pork from the marinade and pat dry. Dredge both sides of the cutlets in the flour, and then dip into the egg, letting the excess drip back into the bowl. Press both sides of the cutlets in the breadcrumbs so they stick. Set the pork cutlets on a platter and set aside for 30 minutes to allow the breading to set.

Heat the oil in a large skillet over medium heat. Fry the cutlets until they are golden brown, 3 to 4 minutes on each side. Transfer to a paper towel-lined plate to drain and serve with the mango-rum chutney.

Heat 2 inches of oil to 350 degrees F in a heavy skillet or deep pot over medium-high heat. Line a plate with paper towels and set aside.

While the oil warms, place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle a pinch of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.

Place the grated plantains, garlic paste, and pepper in a large bowl and mix until combined. Using 2 tablespoons, scoop out some of the mixture and press it flat with the back of the other spoon. Gently slide it in the hot oil, adding enough balls to fill the pan without overcrowding it. Fry until golden, for 4 to 5 minutes on each side (if the fritters get too dark too quickly, lower the temperature of the oil). Using a slotted spoon or frying spider, transfer the arañitas to the paper towel-lined plate to drain. Sprinkle with some more salt and the cilantro and serve warm.