Make a paste by mixing together all the marinade ingredients. Rub the paste onto the pork escalopes and leave to marinate for a couple of hours.
For the sambal, mix all the sambal ingredients together and leave for half an hour to let the flavours infuse.
Heat a griddle pan until hot, add the pork and griddle on each side for 2-3 minutes.
Serve with a leafy green salad and a generous portion of the sambal.
NOTE - Sambal ulek is a hot paste made with chillies. It's used widely in Indonesian and Malaysian cuisine. It can be bought as a paste, or you can make your own by blending together hot fresh chillies (including seeds if you want it really hot) with enough water to form a paste. Then add a little salt. You can also add a little lime or lemon juice or vinegar. Alternatively you can substitute any other chilli paste, harissa, hot pepper sauce, red pepper flakes or chilli powder for Antony's pineapple sambal.
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