The sweetness of mango contrasts and compliments the meatiness of pork, combining sweet and savoury in one dish. Serve with basmati rice or crispy potato wedges.
4 pork medallions
1-2 tsp chili powder – depending on how hot you like it!
1 tsp cocoa powder
1 tsp olive oil
1 medium mango, ripe but still firm
1 handful fresh watercress leaves
1 tbsp fresh lemon juice
1 small shallot, or half a red onion, finely chopped
Preheat the grill to high
Rinse the pork steaks and pat dry with kitchen roll. In a small bowl, combine the oil, chili powder and the cocoa. Then use your hands to rub the mixture evenly over both sides of each pork steak. Do this in advance, to give the meat time to marinade, even 15 minutes ahead of cooking will help.
To make the salad, chop the mango into cubes. Do this by slicing the mango in half lengthways, down each side of the stone. Then score the inside of the mango into cubes, lengthways and then across. And then for the fun bit – press the skin back through so that the cubes pop out like a hedgehog. Slice the flesh off, and then repeat with the other side. You’ll be left with a bit around the stone which you can just slice off, then cut the skin off. It sounds way more complicated than it is, trust me.
Chop the shallot or red onion, and add to the cubed mango with the watercress and the fresh lemon juice. Add a splash of olive oil if you wish, and mix together. Pop back in the fridge til you’re ready to cook the pork.
Place the pork under the hot grill, giving each side 2 minutes on high, before flipping back and turning the grill down to medium for 4-5 minutes on each side. Check with a knife that they are done to your preference before removing steaks from the grill. Place on a plate, lightly cover with foil, and allow to rest for 5 minutes before serving with the salad and some fluffy basmati rice.