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Telegraph

Griddled pineapple, pork, crisp vegetable and coconut salad with curry dressing

I love pork and pineapple together (takes me right back to the 1970s), and a salad is the best way to experience the combination without ordering a very unmodern pizza. The dressing is quite sour but it's a good foil to the sweetness of the other ingredients. Ingredients For the salad ¼ white cabbage, hard core removed ¼ small red cabbage, hard core removed 1 large red pepper, halved and deseeded 2 medium carrots, peeled and cut into matchsticks 6 spring onions, trimmed and finely sliced on the diagonal 25g coriander, stalks and all 40g baby spinach leaves juice of 1 lime, to serve handful of toasted coconut flakes, to serve For the dressing ¾ tbsp cider vinegar juice of ½ lime 2 tsp soft light brown sugar 6 tbsp olive oil 1½ tsp curry paste (I use Patak's Medium Spice Paste) 4 tbsp coconut cream For the pork ½ tbsp ground cumin 2 tbsp soft light brown sugar ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp cayenne pepper 1 tsp ground allspice 4 thick-cut pork loin steaks, weighing about 175g each For the pineapple 1 pineapple 2 tbsp soft light brown sugar groundnut or olive oil, for frying Method Step To make the salad, finely slice ¼ white cabbage, ¼ small red cabbage (hard cores removed) and 1 large halved and deseeded red pepper, as you would for coleslaw. Step Put these into a bowl and add 2 medium carrots, peeled and cut into matchsticks with 6 trimmed and finely sliced spring onions. Step For the dressing, mix ¾ tbsp cider vinegar, juice of ½ lime, 2 tsp soft light brown sugar, 6 tbsp olive oil and 1½ tsp curry paste with some seasoning. Step Stir through the 4 tbsp coconut cream and taste. Set aside. Step For the spice rub for the pork, mix ½ tbsp ground cumin, 2 tbsp soft light brown sugar, ½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp cayenne pepper and 1 tsp ground allspice together in a large, shallow bowl. Season. Step Cut the fat off 4 thick-cut pork loin steaks and dip into the spice mix, coating each side. Step Cut 1 pineapple horizontally into 6 slices (you'll have more than you need, but it seems silly not to buy a whole one). Step Remove the skin and halve each slice. Cut the hard core out. Alternatively cut the whole pineapple into wedges, with the core removed. Step Cook the pieces for about 2 minutes on each side, until they're caramelised in patches. Set the pineapple aside and wash the pan. Step Put some more oil in the pan – just enough to coat the base again – and cook the pork for around 3 minutes on each side, in batches if necessary.