A completely delicious and quick weeknight meal that looks like you’ve spent hours in the kitchen?. Yes please. Roasted Pineapple Chilli salsa Pork is my new favourite!
This is quick and easy. The only secret here is to make sure you don’t overcook the pork. I follow the timing rules when cooking these steaks and they are always perfect. Yours will be too. Trust me. So easy, you’ll be laughing all the way to the dinner table.
Roasted Pineapple, Chilli Salsa Pork Steaks is sort of the little sister to a full blown sweet and sour. Think of it like the better behaved healthier version that requires no cornstarch or tomato sauce.
I am a lover of coriander. If you are not we can still be friends but it just means your salsa will not have the same lip smacking punch of flavour as mine. Coriander is my favourite herb.
Risoni makes such a great rice substitute and covers the adage in my house that pasta goes with everything ( BTW it’s not me that thinks that). Tossing the risoni in just a little bit of the salsa dressing really helps to bring out the flavour and tie the two together.
The best thing about this is that the Pineapple once grilled becomes sweet and caramelised and that’s why you don’t need to add lots of extra sugar. How do I make it without adding tomato sauce or canned pineapple juice?. Well just by making a simple light completely delicious salsa.
I really wanted to cook it on the BBQ just because there was a tiny hint of summer outside but in a first for me, I ran out of gas and had to make the lot on a grill pan on the stove top. So the option is there to make this on the BBQ if you want smoky hints of flavour. Follow the 6-2-2 method to get the juiciest most delicious steak that takes only 8 minutes to cook.
Maybe you can try this one pot recipe for Balsamic Pork Steaks too. Let me know how you go. OK?
- 4 Pork steaks (boneless loin)
- 300 gm risoni (2 cups)
- 6 slices of pineapple 1 cm / ½ inch thick ( approximately ½ pineapple)
- 1 cup of finely diced Lebanese cucumber (1-2)
- 1 large red onion sliced into quarters
- 1 bunch of well washed coriander- roots and stems included
- 1 red chilli seeded and chopped
- 60 ml Fish sauce (3 tablespoons)
- 60 gm sugar (3 Tablespoons)
- 120 ml lemon Juice. ( about 2 large lemons, 6 tablespoons )
- 1 clove garlic
- 80 ml olive oil (4 tablespoons)
- 4 pieces of broccoli ( or any other green vegetable you like)
- Cut the garlic clove in half and rub each pork steak with it. Set aside on a tray, sprinkle with a little salt and olive oil
- Bring a pot of salted water on and add the risoni. When nearly done add the broccoli and cook till just starting to soften. Drain and keep warm.
- Meantime heat a grill pan or BBQ and brush the pineapple and onion with a little oil and grill on both sides till caramelized and the onion is cooked through. Take off the heat and set aside.
- To make the dressing put the sugar, fish sauce, lemon and 2 tablespoons of very finely chopped (and washed!) roots and stems of the coriander into the dressing and stir very well to dissolve the sugar.
- Chop the pineapple into small cubes discarding the core pieces. Chop the red onion into little pieces. Add these along with the chilli and cucumber and 2 tablespoons extra chopped coriander leaves into a bowl and add all but 2 tablespoons of the dressing to the Salsa. Pour the remaining dressing into the risoni and toss to mix.
- Re- heat the grill pan and cook the pork. Grill the pork steaks 6 minutes on one side , turn for 2 and then rest for another 2.
- Serve the Pork steaks with risoni and broccoli and spoon over generous amounts of the salsa.