Chargrilled pork with papaya salsa
Trimmed pork forequarter chop
560 g, (buy 4 x chops), fat trimmed
Paw paw or papaya
350 g, peeled, seeded, chopped
Fresh red chilli
1 whole, seeded, finely chopped
½ clove(s), crushed
¼ cup(s), finely chopped
¼ small, finely chopped
- Preheat a chargrill or barbecue over medium-high heat. Brush the pork with the vegetable oil and season with salt and pepper. Cook the pork for 5 minutes each side or until lightly charred and cooked through.
- Meanwhile, combine the papaya, chilli, lime, garlic, coriander, onion and olive oil in a medium bowl. Season with salt and pepper, and gently toss to combine. Serve the pork with the papaya salsa.