Pork and Pineapple Tacos
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Pork and Pineapple Tacos
Recipe by Michael Weldon
Ingredients
4 pork scotch Fillets
1tbs smoked paprika
1tbs cumin powder
½ tsp chilli powder
½ pineapple, cut in two
corn salsa
2 corn cobs
1 small red onion, diced
½ bunch of coriander, stem sliced leaves for garnish
spring onion sauce
6 spring onions, charred
1 jalapeno, charred
½ bunch coriander
¼ cup cashews
¼ cup Squeaky Gate extra virgin olive oil
1 tbs apple cider vinegar
¼ white cabbage, shaved
to serve
8 corn tortillas, warmed in a dry pan or on bbq
Method
In a bowl, combine the pork, paprika, cumin, chilli powder, pineapple, a pinch of salt and a drizzle of extra virgin olive oil. Mix together and set aside to marinate.
Heat a grill, BBQ or griddle pan until smoking. Grill the vegetables for the corn salsa and spring onion sauce.
Grill the pork and pineapple until charred. Then rest and slice both into bite-size pieces.
In a bowl, combine the salsa ingredients, season with salt and a drizzle of extra virgin olive oil. Mix together.
In a jug, combine the ingredients for the spring onion sauce. Blend with a stick blender until smooth.
Serve family-style with all the ingredients on a platter along with the tortillas.
