Pineapple, rum & ginger relish
Ingredients
3 tsp rice bran oil
1 brown onion, finely chopped
1 tsp coriander seeds
1 tsp mustard seeds
3 whole cloves
1 long fresh red chilli, thinly sliced
2cm-piece fresh ginger, peeled, finely grated
60ml (1/4 cup) dark rum
55g (1/4 cup, firmly packed) brown sugar
2 tbs white wine vinegar
800g fresh pineapple, peeled, cut into 1cm pieces
Grilled pork cutlets, to serve
Step 1
Heat oil in a saucepan over medium-low heat. Cook the onion, coriander seeds, mustard seeds and cloves, stirring, for 3-4 minutes or until onion is soft. Add the chilli and ginger and cook, stirring, for 1 minute.
Step 2
Add the rum, brown sugar and vinegar. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Simmer for 2 minutes or until the mixture thickens slightly. Add the pineapple. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 10 minutes or until the mixture softens slightly. Set aside to cool slightly. Serve with grilled pork cutlets.