Name: Barbecued pork steaks with pineapple mojo sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 440g can crushed pineapple in juice; 1/3 cup orange juice; 1 small red chilli, finely chopped; 2 cloves garlic, crushed; 1 tsp ground cumin; Sea-salt flakes and freshly ground black pepper, to season; 4 pork scotch fillet or loin steaks; CHILLI LIME RICE SALAD; 2 corn cobs, husk and silk removed; 1/4 cup extra virgin olive oil; 4 cups cold cooked white long-grain rice; 1 large red capsicum, finely chopped; 1 cup coriander leaves, plus extra, to serve; 1/2 cup shredded coconut, toasted; 2 shallots, thinly sliced; 1 jalapeno chilli, thinly sliced; 1/3 cup lime juice; 1 tsp honey

Make your own Cuban-inspired mojo (pronounced mo-ho) marinade and sauce featuring the signature citrus, garlic and chilli flavours with extra fruity flair. And serve your succulent steaks with a spicy, zingy rice salad.

Note: In addition to the cooking times above, this recipe also requires 4 hours marinating time.

Ingredients

440g can crushed pineapple in juice

1/3 cup orange juice

1 small red chilli, finely chopped

2 cloves garlic, crushed

1 tsp ground cumin

Sea-salt flakes and freshly ground black pepper, to season

4 pork scotch fillet or loin steaks

CHILLI LIME RICE SALAD

2 corn cobs, husk and silk removed

1/4 cup extra virgin olive oil

4 cups cold cooked white long-grain rice

1 large red capsicum, finely chopped

1 cup coriander leaves, plus extra, to serve

1/2 cup shredded coconut, toasted

2 shallots, thinly sliced

1 jalapeno chilli, thinly sliced

1/3 cup lime juice

1 tsp honey

Method

Put pineapple, juice, chilli, garlic and cumin in a food processor. Process until almost smooth. Season. Transfer 2/3 cup mixture to a shallow glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight. Refrigerate remaining pineapple sauce.

To make rice salad, heat a grill pan or barbecue grill on high. Brush corn with 1 tablespoon of the oil. Cook, turning, for 8-10 minutes until charred and tender. Transfer to a board to cool.

Drain pork from marinade. Cook on barbecue grill for 4-5 minutes on each side until charred and cooked through. Cover loosely with foil and set aside for 10 minutes to rest.

Meanwhile, put reserved pineapple sauce in a small saucepan on medium-high heat. Bring to a simmer. Reduce heat to low and simmer, stirring occasionally, for 5-8 minutes or until heated through and caramelised.

Remove corn from cobs in large pieces. Put in a large bowl with rice, capsicum, coriander, coconut, shallots and jalapeno chilli. Season. Whisk lime juice, remaining oil and honey in a small jug. Drizzle dressing over salad and toss to combine.

Garnish pork and rice salad with extra coriander. Serve with pineapple sauce on the side.