Pineapple & Pork Skewers

Because we all love pineapple in a savoury context, right?

30 minutes prep

1 hour cook

Serves 2

Hugh Woodward

Ingredients

Pork & Rub:

600 gpork shoulder steaks

1 tbspflaked sea salt

1 tspsmoked paprika

1 tspcayenne

1 tspmexican oregano

1 tspcumin

1/2 tspgarlic powder

1/2 tsponion powder

10 twistsblack pepper

The Glaze:

1, finely chopped onion

1 tbspvegetable oil

100 gbrown sugar

3 tbsp white wine vinegar

1 tbspchipotle paste

Even if you don't, the chances are you like tacos al pastor, which are essentially the same thing, right? These are incredibly simple to make and are really delicious - the pineapple gives a welcome burst of sweet and sour with charred undertones and the pork is super juicy with a hot punch of pineapple glaze.

Method

Cut the pork into 3cm chunks and mix the dry rub together, then toss through the pork and set aside for at least 2 hours.

Meanwhile, cut the pineapple into similar sized chunks and set it aside.

Get a saucepan and add the onion and oil and fry over a low flame until softened. Add half the pineapple, brown sugar, white wine vinegar and other bits and cook until the pineapple has completely softened. Check and make sure it's sweet/sour to your liking - you can at this point add more of the sugar or vinegar. Leave to cool then blend to make a sauce.

Skewer the pork and remaining pineapple pieces on pre soaked wooden skewers, light your grill and when the fire has died down grill the skewers until lightly charred. Brush with the glaze and continue grilling briefly until bubbling and sticky. Serve in a pineapple with a slaw and softened tacos.