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Pork Escalope with Pineapple Sambal

Recipe by Antony Worrall Thompson

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Serves 2

Ingredients

2 pork escalopes

For the Sambal

4 slices of pineapple, cut into 1cm/0.5in cubes
Sprinkle of black pepper
1 roasted red pepper, cut into 1cm cubes
1 tsp sambal ulek (see note below)
2 tsp chopped fresh mint
½ lime, juice only
1 tsp runny honey
1 tbsp fresh coriander, chopped

For the Marinade

1 tsp chopped garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
4 tbsp extra virgin olive oil
1 tbsp lime juice

To Serve

Leafy green salad

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Method

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.

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Notes & Tips

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.