- For the salad
- 500 g steamed sweet potato, peeled and cubed
- 125 ml coconut milk
- 1 clove garlic, crushed
- 5 ml grated fresh ginger
- 30 ml chopped fresh coriander
- Sea salt and milled pepper, to taste
- For the pork and pineapple
- 2 pork fillets (about 500g) or substitute the same quantity of veal
- 1 pineapple
- Ground ginger, to taste
- Flour, for dusting
- Olive oil and butter, for frying
- Salt and milled black pepper
- 250 ml verjuice
- Watercress, for garnishing
To make the sweet-potato salad: Mix together
all the ingredients and set aside.
To make the pork and pineapple: Slice each pork fillet diagonally into 4 to 6 pieces. Place between two sheets of non-stick paper and thump lightly to flatten slightly.
Slice the pineapple lengthways into 8 pieces, then cut each piece across – you want nice, big chunks of fruit. Cut off the skin and trim. Sprinkle each portion of pork with ground ginger and dust with flour.
Heat 15 to 30ml of oil with a little butter in a non-stick pan until the butter foams. Add the prepared pork and fry over a medium heat until browned, about 3 minutes on each side.
Fry it in batches, so that the meat browns nicely. Pour off any fat, and add a little fresh oil and butter. Season and keep it warm in a low oven.
Fry the pineapple pieces until they are starting to catch and caramelise. Remove and add to the pork. Once again, pour off any fat. Pour in the verjuice and stir to loosen the crusty bits.
Allow to reduce until syrupy, then strain over the platter of pork and pineapple.
Serve hot, generously garnished with watercress, with the sweet-potato salad cooled to room temperature.
The leftovers from this meal are delicious as a salad. Mix sweet-potato salad with diced meat, pineapple and any juices, adding watercress and a little olive oil for moistening.