Spiced pork fillet with papaya and chilli salsa

A refreshing meal, great for the summer!
 
recipe, braai, pork
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Recipe from: 21 August 2015
Preparation time: 10 min + standing time
Cooking time: 15 min
 
 

Ingredients

 
  • SPICED PORK FILLET:
  • 1,6
    kg
    whole pork fillets
  • 50
    ml
    extra virgin olive oil
  • 1
    Tbs
    smoked paprika
  • 1
    Tbs
    ground cumin
  • 2
    red chillies
  • 4
    cloves
    garlic
  • 2
    cup
    Papaya salsa
  • 8
    naan breads
  • Salt & pepper
  • PAPAYA SALSA:
  • 2
    ripe papaya
  • 5
    cm
    fresh ginger, grated
  • 1
    red bird’s eye chilli, deseeded and chopped
  • 1
    cucumber
  • 1
    red pepper
  • 1
    Tbs
    sugar
  • 1
    Tbs
    salt
  • 1/4
    cup
    mint leaves, chopped
  • 1/4
    cup
    coriander leaves, chopped
Servings: Change Serving
 
 

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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Read more on: braai  |  recipe  |  pork
 

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