Cape curry pork steaks with pineapple salsa

DESCRIPTION:

The juiciest, most flavourful pork steaks you’ll ever braai, served with a zingy salsa.

INGREDIENTS: For the marinade: Olive oil for frying 1 clove garlic mashed 1 thumb fresh ginger, finely grated

3 tbsp curry powder ½ tsp salt 1 cup fruit chutney ½ cup water For the pineapple salsa: 1 cup pineapple, diced 1 red onion, finely chopped 1 fresh chilli, chopped (deseeded if preferred)

Handful flat-leaf parsley, chopped 2 tbsp lime juice Pinch of salt

4 pork rump steaks METHOD:

1. Fry the garlic and ginger until soft.

2. Add the curry powder and cook for another 2 minutes (add more oil if needed).

3. Remove from the heat, add the rest of the marinade ingredients and mix well.

4. Pour over the pork steaks and marinate for at least 6 hrs or overnight.

5. For the salsa, mix all the ingredients and set aside.

6. Remove the pork from the fridge and let it come to room temperature.

7. Place on the braai and braai until cooked through, turning over a few times.

8. Serve with the salsa and a few lime wedges (optional).

Recipe by: Hein van Tonder