Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 4 bread rolls, split
- 1 long red chilli, deseeded, finely chopped
- 1 chilli, finely chopped
- 1/2 bunch coriander, leaves picked
- 1/2 pineapple, skin removed, sliced 1cm thick
- 1/2 onion, grated
- 2 lime juiced
- 2teaspoons allspice
- 1teaspoons cinnamon
- 1/2teaspoons nutmeg
- 1teaspoons dried oregano
- 1tablespoons red wine vinegar
- 1/2 cup whole egg mayonnaise
- 2tablespoons coconut flakes
- 1kilograms pork scotch fillet
- 2tablespoons olive oil
- 2teaspoons brown sugar
- 2 cloves garlic, crushed
Nutrition per serving
3580kJ
Protein
61.5grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
For marinade, combine all ingredients in a large glass dish. Add pork and massage with marinade. Cover and marinate overnight in the fridge.
Step 2 of 5
Preheat oven to 180°C. Place pork on a rack in a roasting pan. Add 2cm water to the bottom of the pan. Cover pan with foil and bake for 2 hours.
Step 3 of 5
Transfer to a chopping board. Using 2 forks, shred meat and place in a bowl. Add 1/4 cup pan juices and toss.
Step 4 of 5
Heat a chargrill over high heat. Add pineapple and cook for 2 minutes each side or until charred. Finely chop and place into a bowl. Add chilli, coconut and lime juice. Season with salt and white pepper. Toss to combine.
Step 5 of 5
Spread rolls with mayonnaise, then add coriander leaves. Top with pork and pineapple salsa. Serve.
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