CRISPY PORK WITH PINEAPPLE SALSA
You can use pork, prawn or chicken mince for this dish or a combo of all three. It is a great accompaniment to rice or mixed through quinoa, grains or beans.
Mix the pork mince with the soy, onion, garlic and chillies.
Heat a wok until very hot and add a small amount of oil.
Stir fry the mince, breaking it up as you go, until cooked through and beginning to brown (10-12 minutes) and all the liquids have evaporated.
Remove from the heat and set aside.
Make the pineapple salsa by combining all the salsa ingredients together well and mix through the warm pork.
Taste and adjust seasoning as needed so you have nice tartness and sweetness.
Serve on a large platter.
for the crispy pork:
500 grams Freedom Farms minced pork
1/2 tablespoon Kikkoman soy sauce
1 Red Onion peeled and very finely diced
3 Garlic Cloves peeled and finely chopped
1-3 red chillies deseeded and chopped finely
1 tablespoon sugar crushed
1 teaspoon Salt
for the pineapple salsa:
1 Pineapple peeled, cored and cut into 2 cm by 2 cm pieces
1/4 Red Cabbage very finely sliced with a mandolin
1/2 cup loosely packed coriander finely chopped
1/2 cup loosely packed mint finely chopped
3 tablespoons apple cider vinegar
1 tablespoon Honey
1/2 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
2 limes juiced