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Jerk pork cutlets with pineapple & mint salsa
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Prep Time:
270 minutes
Cook Time:
25 minutes
Total Time:
295 minutes
Transport your taste buds to the Caribbean with this flavorful jerk pork dish.
Ingredients:
  • 1 long red chilli, seeds removed, chopped
  • 1/2 small red onion, chopped
  • 30.00 ml chopped flat-leaf parsley
  • 2cm piece ginger, chopped
  • 1 tsp ground allspice
  • 0.63 gm ground nutmeg
  • Pinch of ground cinnamon
  • Pinch of ground cloves
  • Juice of 1 lime
  • 21.00 gm soy sauce
  • 16.00 gm brown sugar
  • 36.80 gm sunflower oil
  • 6 x 170g pork cutlets
  • Mixed salad leaves, to serve
  • 1/2 pineapple, chopped
  • 36.40 gm extra virgin olive oil
  • 250.00 ml mint leaves
  • 3 spring onions, finely shredded
Instructions:
  • In a small food processor, combine chilli, onion, parsley, garlic, ginger, spices, lime juice, soy sauce, sugar, and 1 tablespoon of oil. Season with salt and pepper, then pulse until a thick paste forms. Coat pork cutlets with the paste, cover, and refrigerate for 3-4 hours to marinate.
  • - Preheat the oven to 180°C and line a baking tray with baking paper. - Heat the remaining oil in a frypan over medium heat. Cook the pork in 2 batches for 2-3 minutes each side until browned. - Transfer the pork to the baking tray and bake for 8-10 minutes until cooked through. - Rest the pork, loosely covered with foil, for 5 minutes before serving.
  • Combine all the salsa ingredients and season to taste.
  • Plate the pork alongside the zesty pineapple salsa and fresh mixed salad leaves.

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