Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.
Grilled pork with pineapple and curry vinaigrette
Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.
- 20 mins preparation
- 10 mins cooking plus resting
- Serves 4
Print
Ingredients
- 2 pork fillets (500gm each), at room temperature
- 1 pineapple, core removed, cut into wedges
- 2 golden shallots, thinly sliced on a mandoline
Curry vinaigrette
- 125 ml (½ cup) coconut milk
- 60 ml (¼ cup) lime juice
- 30 gm ginger (about 6cm), grated
- 2 tbsp fish sauce
- 1½ tbsp grated light palm sugar
- 2 garlic cloves, chopped
- 2 kaffir lime leaves, stems removed, finely chopped
- 2½ tsp curry powder
Method
- 1Heat a barbecue to medium-high. Drizzle pork and pineapple with oil and season to taste. Grill pork with the hood down, turning occasionally, until cooked to your liking (8-10 minutes for medium). Meanwhile, grill pineapple (1-2 minutes each side; or cook pork and pineapple in a char-grill pan over medium heat, turning occasionally, for 15-18 minutes and 1-2 minutes respectively.) Cover pork with foil to rest (4-5 minutes).
- 2For curry vinaigrette, process ingredients in a blender until smooth and season to taste.
- 3Slice pork and arrange on a platter with pineapple, top with herbs, shallot and vinaigrette to taste, and serve with rice and lime wedges.
