Grilled sticky pork fillet with jalapeño and lime salsa

AT A GLANCE

  • Serves 4 people

Serve this dish with a side of steamed rice, or charred flatbread or tortillas.

  • 1 large pork loin fillet (500gm), sinew removed, quartered, at room temperature
  • 1 tbsp grapeseed oil
  • 2 tbsp honey or agave syrup
  • 12 spring onions, trimmed
  •  
  • Jalapeño and lime salsa
  • 2 pickled jalapeños, finely chopped, plus 1 tbsp pickling liquid
  • ½ white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 spring onion, finely chopped
  • Juice of 2 large limes
01   Heat a char-grill pan over medium heat, brush pork with oil and grill, turning occasionally, until charred and almost cooked through, brushing with honey for 2 minutes at the end of cooking to glaze pork (15-18 minutes). Rest for 5 minutes.
02   Meanwhile, grill spring onions, turning occasionally, until charred (8-10 minutes).
03   For jalapeño and lime salsa, combine ingredients in a bowl, season to taste and serve spooned over pork and charred spring onions.
NoteAgave syrup is available from select delicatessens and health-food shops.

Topics:

GARLIC, PORK, HONEY, PORK, LATIN AMERICAN, LIMES, DINNER

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY , LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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