I’ve said before, sometimes I just get an idea in my head when it comes to food, and I can’t get rid of it. This was definitely one of those times. I had pineapple sitting in the fridge looking at me in askance, and pork loin chops looking for inspiration. I found it in rum.
Pineapple and pork get on very well, the bromelain in pineapple is a natural tenderiser, and the sharp sweetness goes so well with the fatty meat. But I felt it needed a little something, and that was rum. For this one, I used El Dorado, but something like Pusser’s Rum, or even a spiced rum would be just as delicious. Add in lime and sugar, and I had a marinade based on a daiquiri. I added in a little chilli and allspice for punch.
I hope you enjoy it as much as we did!
Pineapple Daiquiri Pork
Ingredients
- 4 Pork chops, or large pork steaks
- 20 ml Pineapple Juice
- 75 ml Dark rum
- 1 Lime, juiced
- 2 tbsp Light brown sugar
- 1 tsp Chilli flakes
- 1/2 tsp Ground allspice
- 3/4 tsp Black pepper
- 4 Chunks or slices of pineapple
Instructions
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Put everything into a large plastic bag to marinade. Leave for at least four hours, overnight is even better.
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When ready to cook, prepare a medium hot pan. Lightly brush with oil, before removing the pork from the marinade and placing into the pan.
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Grill the pork for 6-8 minutes each side (depending on the thickness of the pork. Remove from the heat, and leave to rest.
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Keeping the pan on the heat, add the pineapple to the pan and cook, until lightly charred on the outside, and cooked all the way through. Discard the marinade.
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Serve alongside the pork.
