Jerk pork cutlets with pineapple & mint salsa

Recipes / Meat

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

Recipe «Jerk pork cutlets with pineapple & mint salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.