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Mexican Pork with Pineapple Salsa
Recipe by Theo Loizou
Feeling like Mexican? Try this spiced pork with a refreshing pineapple salsa.
- Steps
- Ingredients
Steps
- For the Pork, combine spices in a bowl. Brush pork with oil then coat pork with spices, salt and pepper. Set aside for at least 30 minutes.
- When ready to cook, heat a large frypan over medium heat. When hot, add pork and cook until the internal temperature reaches 58oC, about 25 minutes. Remove from the pan and rest meat for as long as it was cooked then slice to serve.
- For the Mexican Sauce, place bay leaves, cloves, cinnamon, cumin and coriander into a small saucepan and toast until fragrant.
- Heat a large heavy based casserole dish over low-medium heat. Add oil and when hot, add onion and garlic and cook until translucent. Add dried chillies and spices and cook until fragrant, about 1-2 minutes. Add stock, passata and juice and bring to a boil. Reduce the heat to low and simmer sauce until reduced by half, about 40-45 minutes.
- Stir in miso chilli paste. Pour through a fine sieve, pressing with a ladle to extract as much flavour as possible. Season with salt to taste. Set aside.
- For the Pineapple Salsa, remove skin from pineapple and slice flesh into 1cm thick slices. Place in hot grill pan until lightly charred. Cut into 5mm dice and set aside.
- Place a small frypan over medium heat. Add pepitas and toast.
- In the meantime, place oil, vinegar and garlic in a bowl and whisk with a fork to emulsify. Add the toasted pepitas while hot and stir through. Add remaining ingredients and mix.
- To serve, ladle sauce onto serving plates. Add slices of pork and top with the salsa.
