Pork & Pineapple Tacos

Vamos! It's Taco time

Marinate the pork
Remove the skin and core from the pineapple, then cut the fruit vertically into 16 wedges. Set 12 wedges aside in the fridge for later. Roughly chop the remaining 4 wedges and add them to a blender with the marinade ingredients. Finely chop the coriander stems and add these too, then whizz until smooth. Put the pork steaks in a bowl or container and pour over the marinade, turning to coat well. Cover and leave to marinate in the fridge for 1–3 hours.

Make the onion salsa
Thinly slice the red onion and place it in a bowl of cold water. Leave for 15 minutes – this softens the sharpness. Drain well, then season with a pinch of salt. Stir through the jalapeño, coriander leaves and the zest and juice of ½ lime.

Cook the pork
Lift the pork out of the marinade, scraping off the excess, then pour the leftover marinade into a saucepan. Warm gently over a low heat while the pork cooks. Season the pork with salt. Place a large, heavy frying pan over a medium heat and, using tongs, hold the pork upright with the fat edge against the pan so it can render. After about 3 minutes, the fat should start to melt and crisp. Increase the heat to medium-high and add the avocado oil. Lay the pork onto one side and cook for 6–8 minutes, turning every few minutes and spooning some of the hot oil over the meat as it cooks, until golden and cooked through. Transfer to a board and leave to rest for 4 minutes.

Char the pineapple & assemble
Keep the frying pan over a medium-high heat and add a little more avocado oil if needed. Add the pineapple wedges and cook for 1–2 minutes on each side until lightly charred. Warm the corn tortillas in a frying pan. To assemble, spread a little of the warm sauce over each tortilla. Add a wedge of pineapple and slices of pork, then finish with the onion salsa. Cut the remaining ½ lime into wedges and serve alongside.