Charred pork with fiery pineapple salsa

Name: Charred pork with fiery pineapple salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 600 g pack free range pork shoulder steaks; 1 tbsp 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
Prepare15 mins
Cook15 mins
Total time30 mins
Plusmarinating and resting

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600g pack free range pork shoulder steaks
1 tbsp 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
1 shallot, finely chopped
1 unwaxed lime, zest and juice
½ Scotch bonnet chilli, finely chopped, deseeded if liked
1 tbsp nam pla fish sauce
Pinch coconut sugar (optional)

Mix the marinade ingredients in a 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 chilled, take it out 30 minutes ahead.
For the salsa, chop the pineapple into 0.5cm cubes, chop the coriander stalks and leaves, and tear the basil leaves. Put in 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 sweet, you may need to add a pinch of coconut sugar to balance out the saltiness.
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 on 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 on each side or until cooked through with no pink meat remaining and the juices run clear. 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, but a little char is welcome
Rest the pork for 5 minutes, then cut into 0.5cm slices. Serve with rice, if liked, topped with the salsa and any resting juices.