I blinked my eyes and we are already half way into summer.
The greatest things about summers are the lovely family holidays at the beaches and oversea adventures. We love going to warm places, filled with smiles and aroma of tropical fruits. We came back from our beach break last week and going to Malaysia next week. Oh, why do we have to wait so long?
So I picked up a beautiful pineapple from the local fruit shop. To me, pineapples are sunshine, good time and cocktails by the resort pool. I’d cook up a holiday with pork,
pineapple, orange, chili, tamarind and strawberry jam.
Recipe is as follows:
(Serves 4 as a low FODMAP recipe)
- 500g trimmed pork shoulder, remove skin and any excess fat, diced
- 2 cups of fresh pineapple, cut into cubes, soaked in water with a tsp of salt, preferably overnight. This will bring out the sweetness.
- zest of 1 orange
- 1 navel orange, remove skin, diced
- 50g capsicum, sliced
- 100g mixed leaf lettuce
- 1 tbsp sesame seed
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp BBQ sauce
- 1 tbsp strawberry jam
- pinch of black pepper, to taste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 chili, remove seed, thinly sliced
- cooking oil
Marinate the pork with zest of orange, orange pieces, sesame seed, sesame oil, soy sauce, tamarind paste, BBQ sauce, strawberry jam, chili, black pepper, turmeric and cumin; Leave in the fridge for 30 minutes or overnight.
In a large frying pan (sufficient to spread out the pork pieces and pineapple pieces, or you can cook it in two batches), bring a little cooking oil to high heat; add the pork pieces; once the pork is brown on one side (approx 3 minutes), turn the meat over; push the meat to one side of the frying pan (use the other side for grilling the pineapple); add pineapple pieces to the other side of the frying pan, brown the pieces on both side, approx 2 minutes on each side; add the capsicum to the pork and give it a quick stir; turn the heat down to the minimum (or off if you have a heavy base pan) and cover the pork loosely with a piece of foil; the remaining heat will cook the pork gently so the pork won’t be overcooked, approx 5 minutes.
Check the pork is cooked; mix the pineapple pieces with the pork; serve on a bed of mixed leaf salad.