Pork with pineapple pico de gallo
Orange sweet potato (kumara)
350 g, thinly sliced
1 cup(s), (1/2 whole)
Fresh red chilli
1 whole, deseeded
Pork leg steak, raw
- Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Cook half the sweet potato for 2–3 minutes each side or until light golden. Transfer to a plate. Cover with foil to keep warm. Repeat with 1 teaspoon oil and remaining sweet potato.
- Meanwhile, chop pineapple, tomatoes, onion and avocado and place in a medium bowl. Finely chop coriander and chilli. Add to pineapple mixture with juice and toss to combine.
- Sprinkle pork with cumin. Season with salt and pepper. Heat remaining oil in same frying pan over medium heat. Cook pork for 2–3 minutes each side or until just cooked through. Cover pork with foil and set aside to rest for 2 minutes before serving with sweet potato and pineapple pico de gallo.