Total Time: 20 min
Prep: 20 min
Yield: 4 to 6 servings
1 cup fine julienne of green papaya
1 to 2 jalapenos, finely chopped, seeds discarded
1/4 cup cane syrup
1/4 cup coconut milk
2 tablespoons lime juice
3 tablespoons chopped cilantro leaves
Salt and pepper
1/2 cup julienne of sweet red pepper, about 1 pepper
2 cups shredded, cooked roast fresh ham, all bones and skin removed
Peel the mango and slice the flesh away from the center pit, into two halves, keeping the mango in pieces as large as possible. Fan the mango as neatly as possible and set aside.
Combine the papaya, jalapeno, cane syrup, coconut milk, lime juice and cilantro in a bowl and season with salt and pepper.
Dress the ham with some of the juices from the papaya, combine with the red pepper. Garnish each plate with a mango fan, place a cup of the pork into a ramekin dish and invert it onto the plate. Unmold the pork onto the plate, top with some of the papaya salad.