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  • 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


  • 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.

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