serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Alfresco At Home
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 unripened Smooth Cayenne pineapple
- 4 x 250 g organic pork chops
- 400 ml fresh pineapple juice
Chinese sausage oil
- 20 g kecap manis
- 1 tbsp fried shallots
- 2 tbsp fried garlic
- 1 tsp chilli flakes
- 1½ tsp sea salt
- 2 tsp sugar
- 50 ml lime juice
- 30 ml fish sauce
- 100 ml peanut oil
- 40 g grated Chinese sausage
Garnish
- 200 g pork floss
- 50 g roasted, crushed peanuts
- coriander leaves, to serve
- 50 g sliced chilli (optional)
- 4 eschallots, thinly sliced
Marinating time: 3 hours
Resting time: 6 minutes
Instructions
- For the Chinese sausage oil, combine all ingredients in a mortar and pestle. Crush the mixture to combine.
- For the barbecued pineapple, heat a barbecue grill over medium-high heat. Peel and cut the pineapple into 6 equal sized segments. Brush the pineapple pieces with the Chinese sausage oil. Grill the pineapple for 5 minutes each side, or until grill marks form. Remove from the heat and keep warm.
- For the pork chops, combine the pork chops with the pineapple juice in a large mixing bowl and allow to marinate for 3 hours at room temperature. Remove the chops from the marinade and dry well with paper towel, especially the rind. Season the chops with sea salt, particularly the rind.
- Place the pork chops rind-side down on the barbecue (so the cutlets are standing on its side) and cook until the rind is crisp. Lay the chops flat-side down and cook, brushing with the Chinese sausage oil for 3 minutes per side, or until cooked to your liking. Remove from the heat and allow to rest for 6 minutes.
- Brush the chargrilled pineapple pieces with extra Chinese sausage oil, then place on your serving plate with the pork cutlets. Garnish with pork floss, peanuts, coriander, chilli and eschallots.
Note
• This is also nice served with a cucumber salad accompaniment.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Alfresco At Home
