Light and summery dish of pan-fried pork with a sweet and spicy pineapple and cucumber salsa.
Apr 30, 1976 2:00pm
- 15 mins cooking
- Serves 4
Ingredients
Pork with pineapple and cucumber salsa
- 2 pork fillets (500g)
- 2 tablespoon olive oil
- 2 teaspoon smoked paprika
- 225 gram canned pineapple pieces
- 1 lebanese cucumber (130g)
- 1 fresh long red chilli
- 1/4 cup coarsely chopped fresh mint
- 1 tablespoon lime juice
- 100 gram salad leaf mix
Method
Pork with pineapple and cucumber salsa
1
Heat large frying pan over medium heat. Combine pork, oil and paprika in large bowl; season. Cook pork, turning, about 10 minutes or until cooked as desired. Cover; stand 5 minutes.
2
Meanwhile, drain pineapple and chop finely. Finely chop cucumber and chilli. Finely shred mint. Combine pineapple, cucumber, chilli, mint and juice in small bowl; season to taste.
3
Thinly slice pork; serve with salsa and salad leaves.
