Pork skewers with pineapple and mint salsa
- 225g fresh pineapple, peeled, cored and diced
- ½ red onion, chopped
- 1 red pepper, deseeded and diced
- 15g fresh mint, chopped
- Juice ½ lime
- 1tbsp rapeseed oil
- 2tbsp honey
- 2 cloves garlic, crushed
- 450g pack Butcher's Selection Whole Pork Fillet, cut into strips
- 2 unpeeled oranges, cut into chunks
- Lime wedges, to serve
- Mint sprigs, to serve
For the salsa, mix the pineapple, red onion, red pepper, mint, and the lime juice. Chill until required.
For the skewers, mix together the oil, honey and garlic in a large bowl. Add the pork strips to the bowl with the oranges. Mix, cover and chill in the fridge for at least 2 hrs.
Meanwhile, soak 8 skewer in cold water for 30 mins.
Line a baking tray with foil and heat the grill to high. Thread the pork and the oranges onto the skewers, put on the tray and grill for 7-8 mins, turning, until the meat is cooked. Serve 2 skewers each with the salsa, lime wedges and mint sprigs.