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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!

  • 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.

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