Pork skewers with fresh pineapple and chilli salsa
(at time of publication)
- ½ cup brown rice
- ¾ cup corn sweetcornXkernels (fresh or frozen)
- ½ cup chopped fresh coriandercilantroX
- 1 cup chopped pineapple
- 1 red capsicum, finely diced
- 1 tablespoon rice wine vinegar
- ½ red chilli, finely sliced
- 2 cups rocketarugulaX
- 2 small tomatoes, chopped
- wooden or metal skewers (if wooden, soak in water for 10 minutes or more)
- 200g pork steak, cut in 3cm cubes spray oil
1 Prepare rice following packet instructions. Add corn and coriander to cooked rice and stir through.
2 In a bowl, combine pineapple, capsicum, vinegar and chilli. Set aside. In another bowl, combine rocket and tomatoes. Set aside.
3 Thread pork pieces on to skewers and spray with oil. Heat a frying pan or barbecue grill to medium-high. Cook pork, turning, for 4-5 minutes, until just cooked through. Be careful not to over-cook, as pork is better when still pink inside (see tips).
4 Serve pork on rice, with salad and salsa on the side.
Make it vegan: Replace pork with cubes of Fry’s Golden Crumbed Schnitzels. If necessary, thaw very slightly to cut.
If you are using wild pork, there is a risk of trichinosis, so pork should be thoroughly cooked.
This salsa is great with cold meats such as ham, chicken and steak.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 9g
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