Roasted Pineapple Chilli Salsa Pork Steaks
This recipe uses low fat Pork steaks ( boneless loin) that cook very quickly. be sure to use the 6-2-2 method to get the juiciest steak. This recipe uses Australian cup measurements.
Ingredients
- 4 Pork steaks boneless loin
- 300 gm risoni 2 cups
- 6 cm slices of pineapple 1/ 1/2 inch thick approximately 1/2 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
Instructions
- 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.