Yields1 ServingPrep Time10 minsCook Time10 minsTotal Time20 mins
Smoky, spicy pork with refreshingly sweet pineapple on a bed of cabbage, coriander and red onion, topped with caramelised lime and a quick chipotle mayo! What makes this recipe even better is that it is all cooked within 10 minutes on the barbecue.
2g Pork loin steaks butterflied, approximately 2cm thick
1gtin pineapple rings (or fresh pineapple)
1 lime, halved
8 corn tortillas
1cupcup grated purple cabbage
½red onion, finely sliced
½cup cup loosely packed coriander leaves
1red chilli, finely sliced (optional)
PORK MARINADE:
2tbsptablespoons chipotle chillies in adobo sauce- see tip
1tspteaspoon sea salt
1tspteaspoon ground cumin
1tsp teaspoon smoked paprika
½tspteaspoon freshly ground black pepper
2tspteaspoons extra-virgin olive oil
CHIPOTLE MAYO
1tbsptablespoon chipotle chillies in adobo- see tip
1
In a bowl combine all the marinade ingredients. Add the pork to the dish and toss to coat the pork in the marinade.
2
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
3
While the barbecue is preheating, make the chipotle mayo by combining the chipotle chillies in adobo sauce and mayonnaise in a small bowl.
4
Brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
5
Leave the pork to rest for 5 minutes before slicing. Slice across the grain into 1cm strips. Roughly chop the grilled pineapple.
6
Assemble the tacos by topping the tortillas with red cabbage, red onion, coriander, pork and pineapple. Top with a drizzle of caramelised lime and the chipotle mayonnaise.
Recipe Tip:
7
Various brands of chipotle chillies in adobo sauce are either finely chopped chillies or whole chillies. If the chipotle chillies are whole, finely chop them and combine with the adobo sauce.
Ingredients
2g Pork loin steaks butterflied, approximately 2cm thick
1gtin pineapple rings (or fresh pineapple)
1 lime, halved
8 corn tortillas
1cupcup grated purple cabbage
½red onion, finely sliced
½cup cup loosely packed coriander leaves
1red chilli, finely sliced (optional)
PORK MARINADE:
2tbsptablespoons chipotle chillies in adobo sauce- see tip
1tspteaspoon sea salt
1tspteaspoon ground cumin
1tsp teaspoon smoked paprika
½tspteaspoon freshly ground black pepper
2tspteaspoons extra-virgin olive oil
CHIPOTLE MAYO
1tbsptablespoon chipotle chillies in adobo- see tip
Directions
1
In a bowl combine all the marinade ingredients. Add the pork to the dish and toss to coat the pork in the marinade.
2
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
3
While the barbecue is preheating, make the chipotle mayo by combining the chipotle chillies in adobo sauce and mayonnaise in a small bowl.
4
Brush the cooking grills clean with a wire brush. Grill the pork and pineapple over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once halfway through the cooking time, until they have caramelised grill marks and the pork is cooked through. Add the lime halves, cut side down to the cooking grill and grill over direct medium-high heat for 2 minutes. Grill the tortillas over direct heat for 1 minute to warm through.
5
Leave the pork to rest for 5 minutes before slicing. Slice across the grain into 1cm strips. Roughly chop the grilled pineapple.
6
Assemble the tacos by topping the tortillas with red cabbage, red onion, coriander, pork and pineapple. Top with a drizzle of caramelised lime and the chipotle mayonnaise.
Recipe Tip:
7
Various brands of chipotle chillies in adobo sauce are either finely chopped chillies or whole chillies. If the chipotle chillies are whole, finely chop them and combine with the adobo sauce.
