If papaya isn’t available, use mango to make this lovely fresh topping. Thin slices of pork fillet can replace the pork medallions.
INGREDIENTS
8 pork medallions
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon caster sugar
½ teaspoon ground ginger
¼ teaspoon ground allspice
pinch cayenne pepper
1 teaspoon sea salt
olive oil for cooking
Salsa
½ small red onion, thinly sliced
1 tablespoon olive oil
1 teaspoon red wine vinegar
½ a papaya, peeled and thinly sliced
2 vine tomatoes, thinly sliced
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Pork: Combine all the spices and salt in a bowl and rub together with your fingertips to crush the salt. Sprinkle onto both sides of the pork.
Heat a little oil in a sauté pan and cook the pork for 2-3 minutes each side. Cooking time will depend on the thickness of the pork.
Salsa: Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Whisk the oil and vinegar together in a large bowl and season. Add the onion then the remaining ingredients and gently combine.
To serve: Place the pork on plates and top with the salsa. Serve with a green salad.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.