Pork cutlets with pineapple salsa

I absolutely love this type of dish, where you take a panfried piece of meat or fish and top it with a sensational quick salsa or sauce. Pineapple with fish sauce and chilli is a heavenly marriage of flavours that goes perfectly with pork (think ham and pineapple pizza). In my opinion, there really isn’t much else needed for this dish. Having said that, you could add some nuts or sesame, pumpkin or hemp seeds to the salsa for a bit of texture.

Serves 24

4 300g pork cutlets, at room temperature 2 Tbsp coconut oil or goodquality animal fat sea salt and freshly ground black pepper olive oil, for drizzling

Pineapple salsa

1⁄2 (about 350g) sweet pineapple, cored and cut into 1cm dice

2 Lebanese cucumbers, halved lengthways, deseeded and cut into 1cm dice

1 small handful mint leaves, roughly chopped

1⁄21 long red chilli, halved, deseeded and finely chopped (leave the seeds in if you like it spicy)

3 Tbsp fish sauce

Method

To make the salsa, place the pineapple, cucumber, mint and chilli in a bowl, add the fish sauce and mix to combine. Set aside for 20 minutes to allow the flavours to develop.

Meanwhile, heat the coconut oil or fat in a large frying pan over mediumhigh heat. Season the pork cutlets with salt and pepper, then add them to the pan in batches and cook for 4 minutes on each side, or until just cooked through.

Transfer to a plate and allow to rest for 2 minutes, keeping warm.

Place the pork cutlets on serving plates, give the pineapple salsa a good mix and spoon over the pork. Drizzle with some olive oil and serve.