Pineapple and Clove Chutney
8 pork cutlets cut 2-3cm thick (ask your butcher in advance)
1 Bethonga pineapple, diced into ½ cm cubes
500 ml pineapple juice
10 black peppercorns
2 cinnamon sticks
2 vanilla pods
4 star anise
150 ml Champagne vinegar
2 large knobs of ginger, finely chopped
½ small cabbage, finely sliced
10 radishes, finely sliced
2 red onions, finely sliced
20 snowpeas, fine julienne
1 cup of mint leaves, roughly torn
1 cup basil, roughly torn
½ cup parsley, roughly torn
½ cup chives, roughly torn
¼ cup salted capers, washed and rinsed through
Dressing for Slaw Salad
100 ml Champagne vinegar
300 ml extra virgin olive oil
80g castor sugar
Salt and pepper, to taste
1 large tbsp seeded mustard (optional)
In a large heavy based pot over medium heat, add the pineapple juice, vinegar and sugar with the spices and reduce until the liquid becomes a thick syrup (cream consistency). Add the pineapple and ginger and on a low heat reduce until it returns to that same consistency as before. Remove from heat and allow to cool.
Add all of the ingredients into an empty jar and shake until all of the ingredients are well emulsified.
Add all the ingredients into a large bowl and mix together thoroughly. Add enough dressing to coat and lightly wet the salad. Add extra salt and pepper to taste.
On a high heat char grill the cutlets then turn the heat down low. Glaze the cutlets with some of the glaze from the chutney. Keep basting with the glaze whilst cooking until the pork is cooked to your desire.
Place the salad onto a plate with the pork cutlet and place some of the chutney on top of the pork cutlet.