BBQ pork cutlet with sunshine salsa
<p>“The Mary Valley is in both the Gympie and Sunshine Coast council regions. All the main ingredients in our recipe are grown in the Mary Valley except for the pork, which is sourced from Rhodavale in Lower Wonga, just north of Gympie.” - <strong>Christine Buckley & Malcolm Oakley, Amamoor, Queensland</strong></p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>4 pork cutlets</li>
<li>1 bunch kale, chopped and steamed for 2–3 minutes</li>
</ul>
<p><em>Marinade</em></p>
<ul>
<li>1 teaspoon grated ginger</li>
<li>2 garlic cloves, crushed</li>
<li>1 teaspoon ground coriander</li>
<li>½ teaspoon ground paprika</li>
<li>2 tablespoons honey</li>
<li>4 tablespoons tomato ketchup</li>
<li>2 teaspoons Worcestershire sauce</li>
</ul>
<p><em>Sunshine salsa</em></p>
<ul>
<li>¼ pineapple, peeled, cored and chopped into small cubes</li>
<li>1 persimmon, chopped into small cubes</li>
<li>½ cup crystallised ginger, finely chopped</li>
<li>½ cup macadamia nuts, finely chopped</li>
<li>½ cup macadamia oil juice of 4 limes</li>
<li>1 handful coriander leaves, roughly chopped</li>
<li>1 handful mint leaves, roughly chopped</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>To make the marinade, combine all of the ingredients in a bowl. Smother the pork cutlets with the marinade and leave in the fridge for at least 2 hours and longer if possible.</li>
<li>Preheat the barbecue to medium heat. Cook the pork for 6–7 minutes each side, making sure the meat seals without burning. Set aside on a warm plate covered with foil to rest.</li>
<li>Meanwhile, lightly sauté the pre-steamed kale on the barbecue hotplate or in a separate pan over medium heat for 2 minutes. Set aside.</li>
<li>To make the salsa, combine the pineapple, persimmon, ginger and macadamia nuts in a medium bowl. Add the macadamia oil and lime juice and stir to combine. Toss through the coriander and mint just before serving.</li>
<li>Serve each cutlet on a bed of kale with a generous spoonful of salsa. Serve the remaining salsa on the side.</li>
</ol>
<p><em><img width="136" height="164" src="https://oversixtydev.blob.core.windows.net/media/22453/australia-cooks-cover-image_136x164.jpg" alt="Australia Cooks - Cover Image (3)" style="float: right;"/></em></p>
<p>Pork cutlets are great on the barbecue. Do you have any secret tips to getting the most out of your barbie? Tell us in the comments below.</p>
<p><em>Written by Christine Buckley & Malcolm Oakley.Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><span style="text-decoration: underline;"><strong>ABC Books</strong></span></a>.</em></p>
<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/"><strong><em><span style="text-decoration: underline;">Pork and prawn dumpling soup</span></em></strong></a></p>
<p><a href="/lifestyle/food-wine/2016/04/spicy-pork-salad-with-fresh-plum-dressing/"><strong><em><span style="text-decoration: underline;">Spicy pork salad with fresh plum dressing</span></em></strong></a></p>
<p><a href="/lifestyle/food-wine/2016/04/spiced-pork-cutlets-with-charred-persimmons/"><strong><em><span style="text-decoration: underline;">Spiced pork cutlets with charred persimmons</span></em></strong></a></p>
