Pork and Fruit

Pork and apples, pork and pineapple, pork and melon, pork and coconut... you name the fruit, chances are it goes very well with pork. And seriously who doesn't get along with pork? A few days ago, the pork belly and melon dish from Lilette knocked me barefoot.

Pork and fruit work well together because pork has amazing ninja like skills when it comes to absorbing and retaining salt. With pork chops, you should always brine them for a few hours before cooking (wet or dry, they both work). The pork will gain an added juiciness and the seasoning will penetrate through the meat.

Rub some pork down with a mixture of paprika, salt, some brown sugar, and pepper. For proportions, use about double what you would use. Place pork back in the fridge and allow to sit for a few hours or overnight.

While the meat rests, chop up some pineapple, cilantro, cucumber or zucchini, and shallot. Combing in a bowl and toss with salt, pepper, a tablespoon of soy, 2 tablespoons of rice wine vinegar, and a 5 second pour of olive oil (or peanut oil would be good). Allow flavors to come together for as long as you got.

I was using some thick boneless pork loin chops, so I butterflied them and pounded them into a thin circle. Then quickly seared them off in a hot pan. Spoon salsa on plate, top with pork cutlet, then add more salsa on top.