1 medium pineapple
1 tablespoon of oil
250g pork loin strips
Salt to taste
1 orange, peeled and segmented
3/4 cup toasted cashews
1 bell pepper ring, roasted
1 teaspoon curry powder
1/2 cup chopped fresh cilantro
For garnish
Pineapple leaves
1 medium pineapple
1 tablespoon of oil
250g pork loin strips
Salt to taste
1 orange, peeled and segmented
3/4 cup toasted cashews
1 bell pepper ring, roasted
1 teaspoon curry powder
1/2 cup chopped fresh cilantro
For garnish
Pineapple leaves
Remove the pineapple base and top and cut into three 3cm high rings
Carefully cut around the fruit without cutting to the base, using a small sharp knife
Make a cut along the entire length of the fruit
Insert the knife about 0.5cm from the base of each ring and gently rock it to release the pulp
Retrieve with a fork
Chop the pulp into smaller pieces and reserve
In a skillet, heat the oil over medium heat
Add the pork loin strips and cook for 10 minutes or until cooked through
Season with salt
In a bowl, mix together the pineapple chunks, orange segments, cashews, bell pepper rings, curry powder, cilantro, and pork loin strips
Check the seasoning
Fill the pineapple rings with the filling and garnish with the leaves
