If your fridge has leftover pork leftovers, cook lunch, frying it in olive oil (to get golden brown crust) and then refresh the dish with bright salsa with pineapple and kiwi. If you want, you can cook this dish also from chopped pork loin or leftovers. BUT then serve this dish with a ready bean salad and rice. Share with friends: 
Dish Photography: Robin Miller Time: one 8 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr residues cut across in pieces 2.5 cm thick. baked pork fillet
- 1 tbsp. diced pineapple (fresh or canned in its own juice)
- 1 tbsp. peeled and diced kiwi (about 2-3 PC.)
- 2 tbsp. l chopped fresh cilantro leaves
- 1 jalapeno peeled and minced peppers
- 1 tbsp. l fresh lime juice
- Salt and ground black pepper
- 1 tbsp. l olive oil
- 1 tbsp. l chili powder
Recipes with similar ingredients: pork, jalapenos, lime juice, salsa sauce, pineapple, kiwi
Recipe preparation:
- In a medium-sized bowl, mix pineapple, kiwi, cilantro, pepper jalapenos, lime juice and mix. Salt and pepper to taste. in a large skillet over medium heat, heat oil. Salt and pepper the pork slices on both sides. Grate pork on both sides with chili powder. Put the meat in a hot pan and fry 2 minutes each on each side to golden brown. Serve the pork with a little fresh pineapple salsa and kiwi, along with Bean and Rice Salad.
