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Pork loin fajitas with pineapple and corn salsa and guacamole

Karen Martini
Karen Martini

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Hands-on feasting: Pork fajitas with pineapple and corn salsa, guacamole and sour cream.
Hands-on feasting: Pork fajitas with pineapple and corn salsa, guacamole and sour cream.William Meppem

The corn and pineapple salsa, with its sweet, sour and hot punch of flavour, elevates this Tex-Mex classic like nothing else. After all, fajitas are simply grilled strips of meat accompanied by peppers and onion and served in tortillas. There are quite a few ingredients here, but there's nothing tricky about the preparation and it makes a great spread for a Saturday night dinner (or even a midweek one if you're feeling organised, as the spice mix can be made ahead of time).

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Ingredients

  • ½ white salad onion, finely sliced into half moons

  • 3 sweet banana peppers, sliced into rings

  • 800g pork loin, sliced into strips 1cm thick, at room temperature

  • 2 tbsp white wine vinegar

  • ½ bunch of coriander, leaves and fine stems picked

  • 16 small soft tortillas (use corn tortillas for gluten-free)

  • 250ml sour cream

  • your favourite hot sauce, to serve

For the spice mix

  • 2 tsp soft brown sugar

  • 2 tsp ground fennel

  • 2 tsp ground coriander

  • 2 tsp dried oregano (Mexican, if you can get it)

  • 2 tsp sweet paprika

  • 1½ tsp ground black pepper

  • 1 tsp garlic powder

  • 1 tsp cayenne pepper

  • 1 tsp smoked paprika

For the grilled corn and pineapple salsa

  • 2 corn cobs

  • ½ under-ripe pineapple, peeled and core removed, cut into wedges lengthways

  • extra virgin olive oil

  • salt flakes and freshly ground black pepper

  • 1 white onion, finely diced

  • 2 long green chillies, finely diced

  • ½ bunch of coriander, leaves and stems finely chopped

For the salsa dressing

  • 2 tbsp extra virgin olive oil

  • 1½ tbsp white wine vinegar

  • 1 tbsp soft brown sugar

  • 2 tsp fish sauce (check gluten-free if required)

  • ¼ tsp ground black pepper

For the guacamole

  • 5 makrut lime leaves

  • 1 tsp salt flakes

  • 2 tbsp lime juice

  • 2 large ripe avocados, roughly diced

  • 1½ tbsp extra virgin olive oil

  • 2 tsp green Tabasco

Method

  1. Step 1

    Preheat a barbecue on high.

  2. Step 2

    For the salsa, grill the corn cobs on all sides until scorched and tender (about 5-7 minutes), then slice the kernels off the cobs and add to a medium bowl.

  3. Step 3

    Meanwhile, lightly oil the pineapple, season with salt and pepper and grill on all sides to scorch (about 2 minutes a side). Cut the pineapple into 1cm dice and add to the corn bowl.

  4. Step 4

    Combine the dressing ingredients in a small bowl, then add to the corn bowl with the onion, chilli and coriander. Toss through and let stand for 5-10 minutes before using (this is best used on the day).

  5. Step 5

    To make the guacamole, cut the veins out of the lime leaves, then slice very finely. Add to a mortar with the salt and grind to a fine powder. Stir in the lime juice, then scrape into a large bowl. Add the avocado, oil and Tabasco and stir vigorously. Transfer to a serving bowl.

  6. Step 6

    If your barbecue has a flat plate, heat it on high. Alternatively, place a large frypan over high heat for several minutes. While it's heating, combine the spices for the spice mix in a bowl.

  7. Step 7

    Add a splash of oil to the grill or pan and cook the onion and banana peppers for about 3 minutes, then lightly oil the pork and add so it maintains good contact with the cooking surface. Season with salt and cook for about 4 minutes undisturbed, then stir, sprinkle over the spice mix, and cook for 3-4 minutes. Plate the mix, splash over the vinegar and sprinkle the coriander on top. 

  8. Step 8

    To serve, wrap the tortillas in foil and heat in a moderate oven. Serve with the pork, guacamole, salsa, sour cream and hot sauce.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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