Spicy Pork and Pineapple Al Pastor Bowls

Ingredients

• 600 g pork tenderloin
• 200 g tinned pineapple chunks
• 2 tbsp chipotle paste
• 1 tsp ground cumin
• 1 tsp chilli powder
• 300 g long-grain white rice
• 1 red onion
• 20 g fresh coriander
• 2 lime
• 2 tbsp olive oil

Method

1. 1

   Slice the pork tenderloin into 1cm medallions. Mix together chipotle paste, cumin, chilli powder, olive oil, and lime juice, then toss with the pork. Marinate for 20 minutes.

2. 2

   Cook the rice according to packet instructions. Fluff with a fork and stir through lime zest and chopped coriander.

3. 3

   Heat a frying pan or griddle over a high heat. Cook the pork medallions for 3 minutes each side until caramelised and cooked through.

4. 4

   Add the drained pineapple to the pan for the final 2 minutes, allowing it to char slightly.

5. 5

   Finely slice the red onion and toss with lime juice and a pinch of salt.

6. 6

   Serve the pork and pineapple over the coriander rice, topped with the pickled red onion and extra coriander.