Grilled Pork with Pineapple Salsa
If desired, you may purchase fresh mango salsa to use in place of the pineapple salsa. The fresh pineapple salsa may be prepared up to 4 hours before serving and refrigerated. If it is stored longer, the pineapple may develop a mushy texture.
- 22 bamboo skewers
- 1 lb. boneless pork loin, cut into 3/4-inch cubes
- 2 Tbs. olive oil
- 2 garlic cloves, minced
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1 1/2 cups finely chopped fresh pineapple
- 1/2 red onion, finely chopped
- 1/2 large red bell pepper, finely chopped
- 6 fresh mint leaves, minced
- 2 tsp. minced fresh cilantro
Marinate the pork
Place the bamboo skewers in water to soak for 20 minutes. Prepare a medium fire in a grill. Alternatively, preheat a broiler.
In a large bowl, stir together the pork, olive oil and garlic. Season generously with salt and pepper and toss to combine. Let stand for 15 minutes.
Make the pineapple salsa
Meanwhile, in a glass or ceramic bowl, stir together the pineapple, onion, bell pepper, mint, cilantro and the 1/4 tsp. salt. Set aside.
Cook the pork
Thread 3 cubes of pork onto each skewer, pushing them snugly together. Place the skewers on the grill rack and cook, turning the skewers halfway through the cooking time, until the pork is firm and just lightly browned, about 6 minutes total. Alternatively, arrange the skewers on a broiler pan and broil, turning them halfway through the cooking time, about 6 minutes.
Transfer the skewers to a platter and serve the salsa alongside. Makes about 22 skewers.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).