Name: Pork and pineapple tacos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8
Ingredients: ¼ pineapple, peeled, cored and chopped; 8 cooked tortillas; Pineapple-marinated pork; 5 garlic cloves, finely chopped; 1 tsp chopped canned chipotle chilli in adobo; 190 ml fresh pineapple juice; 25 ml white vinegar; ½ tsp ground cumin; 2 tbsp coarsely chopped fresh oregano; ½ tsp sweet paprika; 500 gm pork neck, thinly sliced and cut into 3cm strips; 25 ml canola oil; Green salsa; 2 tbsp finely chopped green capsicum; ¾ tsp finely chopped long green chill, seeds removed; 1 tsp finely chopped onion; ½ green tomato; 1/3 cup coriander; 2 tsp lime juice; Pinch each of salt and caster sugar to taste

Pork and pineapple tacos

Australian Gourmet Traveller recipe for pork and pineapple tacos by Ben Shewry.

Serves 8

Prep

25M

Cook

Total

30M

Ingredients

¼ pineapple, peeled, cored and chopped

8 cooked tortillas

Pineapple-marinated pork

5 garlic cloves, finely chopped

1 tsp chopped canned chipotle chilli in adobo

190 ml fresh pineapple juice

25 ml white vinegar

½ tsp ground cumin

2 tbsp coarsely chopped fresh oregano

½ tsp sweet paprika

500 gm pork neck, thinly sliced and cut into 3cm strips

25 ml canola oil

Green salsa

2 tbsp finely chopped green capsicum

¾ tsp finely chopped long green chill, seeds removed

1 tsp finely chopped onion

½ green tomato

1/3 cup coriander

2 tsp lime juice

Pinch each of salt and caster sugar to taste

Method

Main

1.For pineapple-marinated pork, combine garlic, chipotle, pineapple juice, vinegar, cumin, oregano and paprika in a bowl. Add pork and a good pinch salt and stand to marinate for 4 minutes (but no longer or the acid in the juice will break down the pork).

2.Meanwhile, for green salsa, process ingredients in a blender until smooth. Check seasoning and set aside. Makes ½ cup.

3.Drain pork, then toss in canola oil. Cook in batches in a char-grill pan over high heat, turning occasionally, until caramelised (1-2 minutes).

4.Briefly warm tortillas in a non-stick pan. Place a spoonful of grilled marinated pork on each tortilla, add a few chunks of pineapple and 1-2 teaspoons of green salsa and serve.

Ben Shewry