Jerk pork cutlets with pineapple & mint salsa

Cooking Meat Jerk pork cutlets with pineapple & mint salsa

Take your taste buds to the Caribbean for the night with this recipe for jerk pork.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place chilli, onion, parsley, garlic, ginger, spices, lime juice, soy, sugar and 1 tablespoon oil in a small food processor, season, then pulse until a thick paste. Coat pork cutlets in the paste, then cover and marinate in the fridge for 3-4 hours
  2. Preheat the oven to 180°C and line a baking tray with baking paper. Heat remaining 1 tablespoon oil in a frypan over medium heat. In 2 batches, cook the pork for 2-3 minutes each side until browned. Transfer to the baking tray and bake for 8-10 minutes until cooked through. Rest, loosely covered with foil, for 5 minutes.
  3. Meanwhile, for the salsa, toss all the ingredients together and season.
  4. Serve the pork with the pineapple salsa and mixed salad leaves.

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1 long red chilli, seeds removed, chopped
1/2 small red onion, chopped
1 1/2 tbsp chopped flat-leaf parsley
1 garlic clove, chopped
2cm piece ginger, chopped
1 tsp ground allspice
1/4 tsp ground nutmeg
Pinch of ground cinnamon
Pinch of ground cloves
Juice of 1 lime
1 tbsp soy sauce
1 tbsp brown sugar
2 tbsp sunflower oil
6 x 170g pork cutlets
Mixed salad leaves, to serve
1/2 pineapple, chopped
2 tbsp extra virgin olive oil
1 cup mint leaves
3 spring onions, finely shredded

Adv

Autors
Preparation time
4:30
Cooking time
25
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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