Charred pork with fiery pineapple salsa

Name: Charred pork with fiery pineapple salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 600 g pack free range pork shoulder steaks; 1 tbsp Essential Vegetable Oil

Pineapple and pork is a true forever partnership, while Scotch bonnet adds a fruity heat that balances the sweetness of the pineapple. This is everything Charmaine Katz wants in a meal – savoury, fiery and sweet. Follow Charmaine Katz on Instagram

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Serves4
CourseMain meal
Prepare30 mins
Cook15 mins
Total time45 mins
Plusmarinating and resting

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600g pack free range pork shoulder steaks
1 tbsp Essential Vegetable Oil

For the marinade

1 tbsp oyster sauce
1 tbsp nam pla fish sauce
1 tbsp coconut sugar
¼ tsp ground white pepper

For the salsa

½ medium pineapple, peeled and cored
½ x 25g pack coriander
20g pack Thai basil
½ echalion shallot, or 1 shallot, finely diced
1 lime, zest and juice
½ Scotch bonnet chilli, finely diced, deseeded if liked
1 tbsp nam pla fish sauce
Pinch coconut sugar (optional)

Combine the marinade ingredients in a dish or bowl, add the pork, coat well, then cover and set aside for 30 minutes, or up to 24 hours in the fridge. If cooking from the fridge, take it out 30 minutes ahead to come to room temperature.
For the salsa, dice the pineapple into 0.5cm cubes, chop the coriander stalks and leaves and tear in the basil leaves. Add to a large bowl with the shallot, lime zest and juice and chilli. Season with the fish sauce, adding more salt, if liked. If the pineapple is less ripe and sweet, you may need to add a pinch of coconut sugar to balance out the saltiness. Trust your judgement – it should be fresh and fiery.
Heat a frying pan over a medium heat. Remove the pork from its marinade and shake off any excess. Add ½ tbsp oil to the hot pan and cook 2 steaks for 2 minutes each side, using another frying pan or a meat press to push them down into the pan for an even crust. Cook for 1 minute more each side, then transfer to a plate to rest. Repeat with the remaining steaks and oil in the same pan. If the marinade is catching, lower the heat to prevent burning, but a little char is welcomed. The pork should be cooked through with no pink meat and juices that run clear.
Rest the pork for at least 5 minutes, then cut into 0.5cm slices on a slight angle. Serve with rice, if liked, topped with the salsa and any resting juices.