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Chilli rubbed pork with pawpaw and basil salsa
Chilli rubbed pork with pawpaw and basil salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spicy pork with pawpaw salsa is a guaranteed hit for any barbecue lover.
Ingredients:
  • 1 tsp dried chilli flakes
  • 1 tsp finely grated lemon rind, plus 2 tsp juice
  • 4 x 150g pork medallions, trimmed of excess fat
  • 1/2 small (about 300g) pawpaw, peeled, seeds removed, flesh chopped
  • 125.00 ml basil leaves, roughly shredded
  • 1 small eschalot, finely chopped
  • 9.20 gm olive oil
  • 1 tsp red wine vinegar
Instructions:
  • Mix together the chili, lemon zest, and 1 teaspoon of sea salt, then massage the mixture onto the pork.
  • Preheat a chargrill pan or barbecue over high heat. Cook pork medallions for 3 minutes on each side for a perfect medium, or until desired doneness. Let the pork rest on a warm plate covered with foil while you prepare the salsa.
  • Make the salsa by mixing the lemon juice with the rest of the ingredients. Season to your liking with sea salt and freshly ground black pepper. Top the pork with the salsa before serving.

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