Tamarind Glazed Pork Chop with Red Cabbage Slaw and Seared Pineapple

TamarindPork_thumbHold on to summer with this Caribbean crowd-pleasing meal, complete with sunny sides. Let your vacation memories linger with this bold medley of tropical flavours.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.

 

 

 

 

Ingredients for Cabbage Slaw

Oil olive 4 tbsp
Lemon juice, fresh 2 tbsp
Red wine vinegar 3 tbsp
Mustard, whole grain 1 tbsp
Cinnamon, ground ½ tsp
Sugar, white 1 tbsp
Salt 1 tsp
Pepper, freshly ground 1 tsp
Raisins, sultana 1 cup
Red cabbage, cored and shredded 1 head

 

Ingredients for Tamarind Glaze

Tamarind pulp with seeds (package) 6 oz
Water, boiling ½ cup
Sugar, brown or cane ¾ cup
Thai fish sauce ¼ cup
Fresh finger red chilies, minced 2 ea
Fresh garlic, minced 2 cloves

 

Ingredients for Pork & Seared Pineapple

Pork chop (double chop), 6 ounce 6 ea
Pineapple, fresh golden, peeled, cored sliced into 12 pieces 1 ea
Garlic, fresh whole 12 cloves
Oil olive ¼ cup
Salt 1 tsp


Yield

6 portions

Method for Red Slaw

  1. In a jar with a tight fitting lid, combine the first nine salad dressing ingredients; shake well. In a bowl, combine the cabbage, raisins and above dressing. Cover and refrigerate for two hours.

Method for Tamarind Glaze

  1. In a medium bowl, combine the tamarind and boiling water, stirring to separate the pulp from the seeds. Strain through a fine sieve strainer, pressing the pulp to extract flavour and juice.
  2. Stir in the cane sugar, fish sauce, chilies and garlic.
  3. Return to stove and cook for 15 minutes over low heat until reduced to thick syrupy consistency. Remove from heat and allow to cool.

Method for Pork Chops and Grilled Pineapple

  1. In a skillet, heat the oil over medium heat. Sauté the whole garlic cloves until they just turn golden, then remove them from the skillet.
  2. Return the skillet to medium high heat and sear the pineapple spears on both sides just until they take colour, then remove them from the skillet.
  3. Return the skillet to medium high heat and sear the pork chops on both sides. Reduce the heat to moderate temperature and continue cooking the pork chops until the internal temperature reaches 160-degrees Fahrenheit. Add a tbsp of water as the pork chops cook to prevent moisture loss.
  4. Reduce the heat to low and baste with the tamarind syrup. Add the roasted reserved garlic and pineapple to the pan. Remove from heat.
  5. Arrange the red slaw on six warm plates. Place a pork chop resting on the slaw. Garnish with reserved pan syrup from skillet and cooked pineapple spears.
  6. Serve immediately.

Equipment

Stainless steel bowls, measuring spoons, measuring cups, cutting board, kitchen knife, whisk wire

One thought on “Tamarind Glazed Pork Chop with Red Cabbage Slaw and Seared Pineapple

  1. I have written the recipe but not tried out but Ican see the ingredients look good so when I do I will comment on the result thank u for the same

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