Jerk Pork with Kumara and Pineapple Salsa Salad

Jerk Pork with Kumara and Pineapple Salsa Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 28, 2018.
Order Now
Order Now

Ingredients

Kumara and Pork

  • 400g kumara
  • 1 tsp jerk spice
  • 1 pack pork scotch steaks
  • 1½ Tbsp jerk marinade

Pineapple Salad

  • 1 capsicum
  • ½ pack cherry tomatoes *
  • 1 baby cos lettuce
  • 1 pack pineapple salsa

Jerk Mayo

  • 2 Tbsp mayonnaise
  • Remaining jerk marinade

To Serve

  • 1 pack freeze dried pineapple (optional)

Steps

  1. Cook kumara Preheat oven to 220°C. Alternatively, preheat BBQ hot plate or grill to medium. Cut kumara into 1cm wedges. Toss on a lined oven tray with a drizzle of oil and jerk spice. Season with salt and roast in oven for about 20 minutes, until golden and tender. Turn once during cooking.
  2. Prep salad Cut capsicum into 1cm wedges and halve cherry tomatoes. Tear any larger lettuce leaves in half. Place all in a large bowl.
  3. Cook pork Pat pork dry and season. Coat in first measure of jerk marinade. Heat a drizzle of oil in a medium fry pan on medium-high heat. Cook pork for about 3 minutes each side (depending on thickness), or until just cooked through. Rest, covered, for a few minutes before slicing thinly against the grain. Alternatively, cook pork on BBQ grill or hot plate as per step 3 instructions.
  4. Finish salad Add pineapple salsa to bowl with salad vegetables. Toss and season. In a small bowl, combine mayonnaise and remaining jerk marinade. Lightly crush the freeze dried pineapple and set aside.
  5. Serve jerk mayo on plates, then top with kumara, salad, pork and freeze dried pineapple

Nutritional Information

Energy 2701 kj
646 kcal
Protein 27.1g
Carbohydrate 41.1g
Fat 40.9g