500 gmpork neck, thinly sliced and cut into 3cm strips
25 mlcanola oil
2 tbspfinely chopped green capsicum
¾ tspfinely chopped long green chill, seeds removed
1 tspfinely chopped onion
2 tsplime juice
Pincheach of salt and caster sugar to taste
For pineapple-marinated pork, combine garlic, chipotle, pineapple juice, vinegar, cumin, oregano and paprika in a bowl. Add pork and a good pinch salt and stand to marinate for 4 minutes (but no longer or the acid in the juice will break down the pork).
Meanwhile, for green salsa, process ingredients in a blender until smooth. Check seasoning and set aside. Makes ½ cup.
Drain pork, then toss in canola oil. Cook in batches in a char-grill pan over high heat, turning occasionally, until caramelised (1-2 minutes).
Briefly warm tortillas in a non-stick pan. Place a spoonful of grilled marinated pork on each tortilla, add a few chunks of pineapple and 1-2 teaspoons of green salsa and serve.