- Thinly slice the pork across the grain and place in a large bowl with all of the marinade ingredients. Cover with cling wrap and leave for a couple of hours (overnight is great).
- To make the salsa, skin the pineapple, and finely dice the flesh. You want pieces no bigger than 5mm. Cut the red capsicum to the same size and combine in a bowl with the pineapple, chilli, and coriander. Whisk the lime juice, sugar and salt together then pour over, tossing well to ensure it is evenly coated.
- Heat a bbq or griddle to medium-high and cook the pork for one minute each side.
- To make the tostadas place 2cm vegetable oil in a large heavy bottomed pan over medium heat and fry the tortillas one at a time and golden brown and crispy.
- To assemble, divide the grilled pork evenly between the tostadas and top generously with the pineapple salsa.
Pork and Pineapple Tostadas
Recipe by JO FEEHAN - SECOND HELPING
A little bit spicy and a little bit sweet; might we also suggest Sangria? OIe!
Ingredients
- 500gm pork tenderloin
- ½ cup chipotle in adobo
- 2 cloves garlic or 2 stems of green garlic*
- 50ml apple cider vinegar
- 2 tblsp honey
- ½ bunch chopped coriander leaves
- 2 tblsp evoo
- 2 tsp salt
- 2 tsp fresh ground black pepper
- ½ baby pineapple
- ½ red capsicum
- 1 bird’s eye chilli
- ½ bunch chopped coriander leaves
- Juice of 2 limes
- 1 tblsp brown sugar
- 1 tblsp chilli (chipotle) powder
- Pinch salt
- 12 small tortillas
