Grilled Pork Fillet With Chargrilled Pineapple And Coconut Vinaigrette
Ingredients:
- 2 pork fillets (500gm each), at room temperature
- 1 pineapple, core removed, cut into wedges
- Corn on the cob, husk removed
- 100g fresh coriander, wash and picked
- 100g rocket, washed
- 1 red onion, thinly sliced
Ingredients for the Vinaigrette:
- 125 ml coconut milk
- 60 ml lime juice
- 30 g ginger, grated
- 2 T fish sauce
- 1½ T grated light palm sugar
- 2 garlic cloves, chopped
- 2 lime leaves, stems removed, finely chopped
- 2½ t curry powder
Method
-
Heat your braai or skillet pan to medium-high.
-
Drizzle pork, corn and pineapple with oil and season well.
-
Grill pork, making sure only to turn the meat once it’s not sticking to the grill or pan. 6 minutes per side will be the perfect medium. Meanwhile, grill pineapple (1-2 minutes each side; and do the same with the corn until it is charred and cooked through.
-
Allow the corn and pineapple to cool and cut the corn off the cobb making sure you have large chunks of corn for plating.
Method for the Vinaigrette:
- For curry vinaigrette, process ingredients in a blender until smooth and season to taste.
Plating:
- Slice pork, arrange on a serving platter with pineapple and corn top with coriander, red onion and rocket
- Finish the plate off with the coconut vinaigrette
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