Eskort

Grilled Pork Fillet With Chargrilled Pineapple And Coconut Vinaigrette

Serves

4

Ingredients:

  • 2 pork fillets (500gm each), at room temperature
  • 1 pineapple, core removed, cut into wedges
  • Corn on the cob, husk removed 
  • 100g fresh coriander, wash and picked 
  • 100g rocket, washed 
  • 1 red onion, thinly sliced 

Ingredients for the Vinaigrette:

  • 125 ml coconut milk
  • 60 ml lime juice
  • 30 g ginger, grated
  • 2 T fish sauce
  • 1½ T grated light palm sugar
  • 2 garlic cloves, chopped
  • 2 lime leaves, stems removed, finely chopped
  • 2½ t curry powder

Method

  • Heat your braai or skillet pan to medium-high.

  • Drizzle pork, corn and pineapple with oil and season well.

  • Grill pork, making sure only to turn the meat once it’s not sticking to the grill or pan. 6 minutes per side will be the perfect medium. Meanwhile, grill pineapple (1-2 minutes each side; and do the same with the corn until it is charred and cooked through.

  • Allow the corn and pineapple to cool and cut the corn off the cobb making sure you have large chunks of corn for plating.

 

Method for the Vinaigrette:

  • For curry vinaigrette, process ingredients in a blender until smooth and season to taste.

 

Plating:

  • Slice pork, arrange on a serving platter with pineapple and corn top with coriander, red onion and rocket
  • Finish the plate off with the coconut vinaigrette 

 

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