Caramelised Jerk Pork Skewers with Chargrilled Pineapple SHALLOT & CHILLI SALSA

Serves 4 1 shallot

2 garlic cloves

1 ½ tsp ground allspice

1 tsp mustard powder

½ tsp chilli flakes

¼ cup firmly packed brown sugar 1 tbsp oregano leaves,

plus extra to serve

¼ cup parsley leaves

1 tbsp thyme leaves

1 tsp finely grated lime zest

¼ cup lime juice

1 long green chilli, chopped 800g pork shoulder, trimmed,

cut into 4 cm pieces

1 tbsp honey

4 slices peeled fresh pineapple

(400g peeled weight)

1 tbsp extra-virgin olive oil, to brush Steamed rice, to serve 1 shallot, finely chopped 1 green chilli, thinly sliced ¼ cup flat- leaf parsley leaves ¼ cup oregano leaves

2 tbsp lime juice

1 tbsp extra- virgin olive oil To make the jerk marinade, place the shallot, garlic, allspice, mustard powder, chilli flakes, sugar, oregano, parsley, thyme, lime zest and juice, and green chilli in a food processor, process until finely chopped. Season well.

Place the pork and marinade in a bowl, toss to combine and refrigerate for 30 minutes.

To make the salsa, place the shallot, chilli, parsley, oregano, lime juice and oil in a bowl and mix to combine. Season to taste with salt and pepper. Set aside.

Thread the pork pieces onto 8 metal skewers. Add the honey to the reserved marinade, mix well to combine. Heat a large chargrill pan over high heat. Brush the pineapple slices with oil and cook for 3 minutes on each side, or until charred. Remove from the heat. Cook the pork skewers for 10-15 minutes, turning and brushing with marinade until charred and sticky.

Serve the pork on top of the pineapple and spoon over salsa. Top with extra oregano, serve with steamed rice on the side.