|15 ml||olive oil|
|salt and black pepper — or chicken spice, to taste|
|250 ml||pineapple juice|
|20 ml||cold water|
|3 ml||sesame oil|
|1/2||pineapple — core removed and chopped into tiny chunks|
|1/4||english cucumber — seeds removed and chopped into tiny chunks|
|1||small red onion|
|1||garlic clove — finely chopped|
|15 ml||lemon juice — or lime juice|
|15 ml||fresh coriander — or a mixture of coriander and mint – finely chopped|
Preheat oven to 140°C.
Rub the pork rump steaks with olive oil, salt pepper and chicken spice. Heat the cooking oil and fry the steaks on both sides until golden brown. Place the pork steaks in an ovenproof dish, cover with foil and keep warm in the oven.
Heat the pineapple juice in the same frying pan.
Mix the cornflour and cold water and add the slurry gradually into the warm pineapple juice while stirring constantly.
Season with a pinch of salt, pepper and sesame oil.
Remove the pork steaks from the oven and place them in the pan with the pineapple glaze. Turn the steaks over to coat them on all sides with the pineapple glaze.
Mix all the ingredients for the pineapple salsa.
Place the steaks on a warm serving platter.
Scatter the pineapple salsa over the pork rump steaks just before serving.