See you at the Market!
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in August for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on September 9th via email.

Pork and Pineapple Tostadas


A little bit spicy and a little bit sweet; might we also suggest Sangria? OIe!

  • 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
  1. 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).
  2. 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.
  3. Heat a bbq or griddle to medium-high and cook the pork for one minute each side.
  4. 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.
  5. To assemble, divide the grilled pork evenly between the tostadas and top generously with the pineapple salsa.

Get Your Ingredients