Dinner is all about balance. Just like how the sweet pineapple salsa balances the smokey spice blend on these morsels of pan-fried pork. Now the only tricky thing is balancing all the ingredients in your very full tacos as you try to eat them - don't worry, it's worth it!
long red chilli
mild Caribbean jerk spice blend
mini flour tortillas
white wine vinegar
Finely chop the garlic (or use a garlic press). Reserve 1 tbs of juice from the pineapple slices, then drain and finely chop. Finely chop the cucumber. Shred the cos lettuce. Thinly slice the long red chilli (if using).
Slice the pork loin steak into 0.5cm strips. In a medium bowl, combine the pork, garlic, mild Caribbean jerk spice blend and the salt (see ingredients list). Season with a pinch of pepper and add a good drizzle of olive oil. Toss to coat and set aside.
In a small bowl, combine the chopped pineapple and cucumber. Add the white wine vinegar, sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.
Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/2 the pork strips to the pan and cook, tossing, for 2-3 minutes, or until golden. Transfer to a plate. Repeat with the remaining pork. TIP: Cooking the meat in batches will stop it from stewing and keep it tender.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
In a small bowl, combine the mayonnaise and reserved pineapple juice.
Serve everything at the table. Add some cos lettuce to the base of a tortilla, then add a helping of the smokey pork. Top with some pineapple cucumber salsa. TIP: Serve the kids' salsa on the side if they prefer! Drizzle over the pineapple mayo and garnish the adults' portions with some long red chilli (if using).
TIP: For kids, follow our serving suggestion in the main photo!