Main content

Pork Escalope with Pineapple Sambal


  • For the Sambal

  • For the Marinade

  • To Serve


  • 1.

    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.

  • 2.

    For the sambal, mix all the sambal ingredients together and leave for half an hour to let the flavours infuse.

  • 3.

    Heat a griddle pan until hot, add the pork and griddle on each side for 2-3 minutes.

  • 4.

    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.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Pork Escalope with Pineapple Sambal.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine