Ingredients
- Pork loin, chunks
- 2 tbsp thick yogurt
- 1 tbsp red wine vinegar
- 2 tbsp Vindaloo Curry Paste
- Skewers
- Red chili peppers, whole
- Pineapple, chunks
- Red onion, chunks
Salsa:
- 1 tbsp Brinjal Auburgine Pickle
- Juice of 1 lime
- Watercress, handful
- Beet chunks
- Cherry tomato chunks
- Onions, roughly chopped
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Directions
- Put yogurt, red wine vinegar and curry paste into a bowl and stir. Add chunks of pork loin, stir and let sit overnight.
- On a skewer, rotate with chili peppers, pineapple chunks, pork, and red onion chunks.
- Once the skewers are ready, grill for 5 minutes and then flip. Keep rotating until glazed.
- For the salsa, mix together the Brinjal Auburgine Pickle and lime juice.
- In a mixing bowl, put stir the watercress, beets, cherry tomatoes and onions. Stir in pickled marinade.
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