Name: Grilled pork with pineapple and curry vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 pork fillets (500gm each), at room temperature; 1 pineapple, core removed, cut into wedges; 2 golden shallots, thinly sliced on a mandoline; Curry vinaigrette; 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

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.

Ingredients

2 pork fillets (500gm each), at room temperature

1 pineapple, core removed, cut into wedges

2 golden shallots, thinly sliced on a mandoline

Curry vinaigrette

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

Method

1.Heat 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).

2.For curry vinaigrette, process ingredients in a blender until smooth and season to taste.

3.Slice pork and arrange on a platter with pineapple, top with herbs, shallot and vinaigrette to taste, and serve with rice and lime wedges.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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