Chargrilled pork cutlets with bbq pineapple

This recipe combines traditional Asian flavours with a pineapple twist to create a unique and delicious meal using smooth cayenne pineapple – a Hawaiian varietal. Organic pork chops are marinated in fresh pineapple juice, then a flavour-packed Chinese sausage oil using lapcheong is made with a mortar and pestle. The pineapple and pork are grilled to perfection on the barbecue and the dish is finished with pork floss, peanuts, fresh coriander, chilli and thinly sliced eschallots.

Chargrilled pork cutlets with bbq pineapple Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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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

1. For the Chinese sausage oil, combine all ingredients in a mortar and pestle. Crush the mixture to combine.
2. 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.
3. 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.
4. 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.
5. 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

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Watch The Full Episode Here

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