Barbecued peri-peri pork with quick guacamole
Photography by Steve Brown
Try this addictive combination of barbecued pork and zesty guacamole for your next dinner.
Ingredients (serves 4)
- 4 pork cutlets, rind trimmed, bones scraped (ask your butcher to do this for you)
- 1/2 cup peri-peri marinade*
- 1 baby cos lettuce, leaves separated (torn if large)
- 1 tbs olive oil
- Lime halves, to serve
Quick guacamole
- Flesh of 1 avocado (preferably Shepard or Fuerte varieties)
- Juice of 1/2 lime
- 1/4 cup roughly chopped coriander leaves
Method
Using a meat mallet, beat pork to 2cm thick. Rub with marinade and stand for 5 minutes at room temperature.
Meanwhile, for guacamole, mash avocado with a fork, then stir in juice and coriander and season to taste. Toss cos in a bowl with half the oil and season to taste.
Heat remaining oil in a large non-stick frypan over medium-high heat. Cook pork for 5 minutes, turning once, for medium, or until cooked to your liking. Remove pan from heat, cover and rest pork in the pan for 5 minutes. Serve with cos, guacamole and lime halves.
Notes
* Peri-peri (or piri-piri) is a hot chilli marinade from supermarkets and delis.
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