6 oz. pork loin, cut into thin slices
3 sprigs cilantro

STUFFED JALEPENO:

2 jalepeno peppers, grilled, peeled & seeded
2 tbsp. each red, yellow bell peppers (fine dice)
1 tsp. chili oil
1 tsp. cayenne pepper
1 c. lime juice
1 tbsp. red onion (fine dice)
1/2 c. soft cream cheese

SALSA:

2 tomatoes, blanched, peeled, seeded, chopped
1 jalepeno pepper, diced, grilled, peeled, seeded
1 red onion (fine dice)
1/4 c. strong pork or veal stock
1/2 c. lime juice
2 Granny smith apples, peeled, cored & diced
1/4 c. chopped cilantro

BREADING:

1/4 c. corn flour
1 egg, beaten
1/4 c. buttermilk
1/2 c. cornmeal

STUFFED JALEPENO PEPPER: In a small mixer combine all of the ingredients except the jalepeno peppers. Take 1 pepper and make a slit in the side for stuffing. Take the other pepper and dice it fine and add to the cheese mixture. Beat egg and buttermilk and set aside. Combine corn flour and cornmeal and set aside. Stuff pepper with cheese filling until the pepper is full and forms a nice shape, that of a whole pepper. Dip into egg wash and then dredge into cornmeal mix so that it is fully coated. Drop into a 375 degree deep fat fryer for 5 to 6 minutes until golden brown and cheese is melted.

FOR THE SALSA: In a hot oiled pan saute apples until tender and golden brown. Deglaze pan with brandy and then stock and cool completely. Add remaining ingredients and fold in.

FOR DISH PRESENTATION: Sliced pork should be fanned out at bottom of plate. Place the cooked pepper over the pork horizontally and spoon salsa all over dish. Be sure that some of the juice of salsa hits the plate for the pork.