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Jerk pork cutlets with pineapple and mint salsa

Name: Jerk pork cutlets with pineapple and mint salsa
Prep time: 270 min
Cook time: 25 min
Total time: 295 min
Ingredients: 1 long red chilli, seeds removed, chopped; 1/2 small red onion, chopped; 1 1/2 tablespoons chopped flat-leaf parsley; 1 garlic clove, chopped; 2cm piece ginger, chopped; 1 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; Pinch of ground cinnamon; Pinch of ground cloves; Juice of 1 lime; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 2 tablespoons sunflower oil; 6 x 170g pork cutlets; Mixed salad leaves, to serve; 1/2 pineapple, chopped; 2 tablespoons extra virgin olive oil; 1 cup mint leaves; 3 spring onions, finely shredded

1 rating

4h 30m

25m

Jerk pork cutlets with pineapple & mint salsa

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

1 long red chilli, seeds removed, chopped
1/2 small red onion, chopped
1 1/2 tablespoons chopped flat-leaf parsley
1 garlic clove, chopped
2cm piece ginger, chopped
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Pinch of ground cinnamon
Pinch of ground cloves
Juice of 1 lime
1 tablespoon soy sauce
1 tablespoon brown sugar
2 tablespoons sunflower oil
6 x 170g pork cutlets
Mixed salad leaves, to serve

Pineapple & mint salsa

1/2 pineapple, chopped
2 tablespoons extra virgin olive oil
1 cup mint leaves
3 spring onions, finely shredded

Method

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.