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
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set