Smoky pork tortillas with sweet and spicy pineapple salsa

Katie Quinn Davies' smoky pork tortillas are made extra-special with a pineapple salsa that adds a sweetness and spice to the saucy richness of the pork.

Recipe «Smoky pork tortillas with sweet and spicy pineapple salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, plus extra to drizzle, 1 red onion, finely chopped, 4 garlic cloves, crushed, 3 tsp smoked paprika, 1 tbsp brown sugar , 1 tbsp Worcestershire sauce, 2 cups tomato passata, 800g pork fillet, thinly sliced , Sour cream and lime wedges, to serve, 8 tortillas, 2 corn cobs, husks removed, 1 large red onion, finely chopped, 1 long green chilli, seeds removed, thinly sliced, 2 large tomatoes, seeds removed, finely chopped, 1/2 pineapple or 400g canned, drained pineapple rings, finely chopped, 2 tbsp chopped mint leaves.

Ingredients:

• 2 tbsp olive oil, plus extra to drizzle 
• 1 red onion, finely chopped 
• 4 garlic cloves, crushed 
• 3 tsp smoked paprika 
• 1 tbsp brown sugar 
• 1 tbsp Worcestershire sauce 
• 2 cups tomato passata 
• 800g pork fillet, thinly sliced 
• Sour cream and lime wedges, to serve 
• 8 tortillas 
• 2 corn cobs, husks removed 
• 1 large red onion, finely chopped 
• 1 long green chilli, seeds removed, thinly sliced 
• 2 large tomatoes, seeds removed, finely chopped 
• 1/2 pineapple or 400g canned, drained pineapple rings, finely chopped 
• 2 tbsp chopped mint leaves 
• 2 tbsp chopped coriander leaves 
• 1/3 cup crushed roasted peanuts 

Instructions

1. For the salsa, cook corn in a saucepan of boiling, salted water for 3-4 minutes until par-cooked, then drain. Heat a chargrill pan over high heat. Cook corn, turning, for 3-4 minutes until charred. Cool slightly, slice off kernels and transfer to a bowl with remaining ingredients. Season and toss to combine. Set salsa aside.
2. Heat oil in a large frypan over medium heat. Add onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add the paprika and sugar, then cook for a further 1 minute. Add Worcestershire sauce and passata, then cook, stirring, for 8-10 minutes until slightly reduced. Remove sauce from heat and keep warm.
3. Place pork in a bowl, drizzle with oil, season and toss to coat. Heat a frypan over high heat. In batches, cook pork, turning, for 1-2 minutes until slightly browned and cooked through. Add to the sauce.
4. Spread a little sour cream over each tortilla, then top with pork mixture and salsa. Fold over ends, then roll up to enclose filling. Heat a chargrill pan over high heat. Cook tortillas, turning, for 1-2 minutes until charred. Serve with lime wedges and remaining salsa.