Chilli rubbed pork with pawpaw and basil salsa

Cooking Meat Chilli rubbed pork with pawpaw and basil salsa

This chilli rubbed pork is guaranteed to please even the toughest barbecue critic. Served with fresh pawpaw salsa, its a real winner.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the chilli and lemon rind with 1 teaspoon of sea salt, then rub over the pork.
  2. Heat a chargrill pan or barbecue on high, add pork medallions, then reduce heat to medium. Cook pork for 3 minutes each side for medium, or until cooked to your liking. Transfer to a warm plate and cover loosely with foil to rest while you make the salsa.
  3. For the salsa, combine the lemon juice with remaining ingredients and season to taste with sea salt and freshly ground black pepper. Serve the pork topped with salsa.

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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 pawpaw, peeled, seeds removed, flesh chopped
1/2 cup basil leaves, roughly shredded
1 small eschalot, finely chopped
2 tsp olive oil
1 tsp red wine vinegar

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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