Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.
- 2 pork fillets (500gm each), at room temperature
- 1 pineapple, core removed, cut into wedges
- 2 golden shallots, thinly sliced on a mandoline
- 125 ml (½ cup) coconut milk
- 60 ml (¼ cup) lime juice
- 30 gm ginger (about 6cm), grated
- 2 tbsp fish sauce
- 1½ tbsp grated light palm sugar
- 2 garlic cloves, chopped
- 2 kaffir lime leaves, stems removed, finely chopped
- 2½ tsp curry powder
- 1Heat a barbecue to medium-high. Drizzle pork and pineapple with oil and season to taste. Grill pork with the hood down, turning occasionally, until cooked to your liking (8-10 minutes for medium). Meanwhile, grill pineapple (1-2 minutes each side; or cook pork and pineapple in a char-grill pan over medium heat, turning occasionally, for 15-18 minutes and 1-2 minutes respectively.) Cover pork with foil to rest (4-5 minutes).
- 2For curry vinaigrette, process ingredients in a blender until smooth and season to taste.
- 3Slice pork and arrange on a platter with pineapple, top with herbs, shallot and vinaigrette to taste, and serve with rice and lime wedges.
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