Bring some exotic flavour to the dinner table with this Caribbean-style pork recipe. Served with a papaya salsa, it's a colourful and refreshing dish that you’ll want to make over and over.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 10 mins marinating time
+ 10 mins marinating time
Ingredients
1 tbs vegetable oil
2 tsp brown sugar
2 tsp ground allspice
1 tsp dried thyme
Pinch of cayenne pepper
4 Coles Australian Pork Cutlets
20g baby spinach leaves
20g baby rocket leaves
Lime wedges, to serve
Papaya salsa
½ red papaya, peeled, seeded, finely chopped
½ small red onion, finely chopped
1 Lebanese cucumber, finely chopped
2 tbs lime juice
¼ cup coriander leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the papaya salsa, combine the papaya, onion, cucumber, lime juice and coriander in a medium bowl. Set aside for 10 mins to develop the flavours.
Step 2
Heat a barbecue grill or chargrill on medium-high. Combine the oil, sugar, allspice, thyme and cayenne pepper in a large bowl. Add the pork and turn to coat, rubbing the mixture into the pork. Cook the pork on the grill for 3 mins each side or until cooked through.
Step 3
Arrange the spinach and rocket on a large serving platter. Spoon over the papaya mixture. Top with the pork and serve with lime wedges.
