Team succulent pork with a spicy salsa on a bed of vitamin C rich snow pea and crunchy cucumber salad.
- To make the pineapple salsa, combine the pineapple, chilli, coriander, lime juice and fish sauce in a small bowl.
- Preheat a barbecue grill or chargrill on high. Lightly spray both sides of the pork with olive oil spray. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2-3 minutes to rest.
- Meanwhile, cook the snow peas in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a medium bowl. Add the cucumber and toss to combine.
- Divide the snow pea mixture among serving plates. Top with the pork and the salsa. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set