Name: Spiced pork fillet with papaya and chilli salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Braai
Ingredients: 1,6 kg pork fillets; 50 ml olive oil extra virgin; 1 Tbs paprika smoked; 1 Tbs cumin ground; 2 red chillies; 4 cloves garlic cloves; 2 cup papaya salsa; 8 bread naan; salt and freshly ground black pepper; 2 papaya ripe; 5 cm fresh ginger grated; 1 red chilli bird's eye, deseeded, chopped; 1 cucumber; 1 red pepper; 1 Tbs sugar; 1 Tbs salt; 1/4 cup fresh mint chopped; 1/4 cup fresh coriander chopped

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Ingredients (18)

SPICED PORK FILLET:

1,6 kg	pork — fillets
50 ml	olive oil — extra virgin
1 Tbs	paprika — smoked
1 Tbs	cumin — ground
2	red chillies
4 cloves	garlic — cloves
2 cup	papaya — salsa
8	bread — naan
	salt and freshly ground black pepper

PAPAYA SALSA:

2	papaya — ripe
5 cm	fresh ginger — grated
1	red chilli — bird's eye, deseeded, chopped
1	cucumber
1	red pepper
1 Tbs	sugar
1 Tbs	salt
1/4 cup	fresh mint — chopped
1/4 cup	fresh coriander — chopped

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Method:

Spiced pork fillet:
Roughly chop the garlic and chillies and combine with the dry spices and the olive oil to form a thin paste. Marinate the pork fillets in the paste for a minimum or 20 min but for best results leave overnight.

Once marinated season them with salt & pepper and place on the grill over hot, direct coals. Turn the fillets once or twice and be careful not to over cook them, ideally the fillets should be cooked to medium. Remove the pork from the braai and leave to rest for 10 min before serving.

Serve with the naan breads and papaya salsa.

Papaya salsa:
Peel the papaya and cut into a small dice. Cut the cucumber in half length-ways and scoop out all of the seeds. Cut the cucumber in to blocks the same size as the papaya. Cut the red pepper into the similar size blocks. Mix the cut items with the rest of the ingredients. Adjust the seasoning if necessary.

Leave to macerate for 30 min before serving.

Recipe reprinted with permission of Weber.

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