Five Spice Pork with Pineapple Salsa
This particular recipe originally was in Chatelaine magazine but as with most recipes I come across I have made a slight adjustment to it based on the ingredients I had in the house and the varying tastes of those in the family.
Here’s how we do this one.
- 12 Pork Loin medallions
- 1 tbsp Oyster Sauce
- 1/3 cup Hoisin Sauce
- 2 tbsp Low Sodium Soya Sauce
- 2 tsp Sambal
- 1 tsp Five Spice powder
- 2 cups diced Pineapple
- 2 medium Tomatoes seeded and chopped
- 3/4 cup chopped Red Onion
- 1 medium Red Pepper – diced
- 1 medium Green Pepper – diced
- 1/4 chopped Cilantro
- 1 tsp ground Coriander
- 1/2 tsp ground Cumin
- 1/2 tsp Salt
- 1/2 tbsp Ground Black Pepper
- 2 tbsp Lime juice
Putting it all together:
- Place the pork in a large non reactive bowl with a tight fitting lid.
- Mix the next five ingredients in a separate container, pour over the pork, mix well, cover and refrigerate for 1 hour.
- For the salsa combine all the remaining ingredients in a non reactive bowl, mix well, cover and refrigerate for at least 1 hour.
- To cook the pork heat some oil in a large pan and fry for about 20 minutes or until the internal temperature reaches 160°.
- Serve over rice with the pineapple salsa.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……