Pineapples have been delightful the last few weeks, and I bought another today. Skinned and sliced it, and was wondering what to do with the bromelain filled skin/flesh tt was left over.
Being winter, the kids wanted a roast dinner, and pork racks were on special.
Took a pork rack, scored the skin well.
Placed a teaspoon of salt flat salt in the mortar and pestle, and ground it. Added maybe two teaspoons of pineapple flesh, and a teaspoon of lemon juice, and made a pulp.
Smeared that into the skin side, pushing it into the crackling.
Then took the remainder of the skin/flesh slices, and wrapped the rest of the pork (not the skin) in pineapple skin and placed in the oven flat out for half an hour.
Then put it on a wire rack, over some cubed small potatoes with lemon, garlic, and olive oil. Pork juices dropped over the potatoes.
Baked some parsnip, purple sweet potato and onions. Steamed some beans, cauliflower, golden squash and carrots.
Was utterly amazed how deep the pineapple flavours penetrated the pork in less than 2 hours.
Being winter, the kids wanted a roast dinner, and pork racks were on special.
Took a pork rack, scored the skin well.
Placed a teaspoon of salt flat salt in the mortar and pestle, and ground it. Added maybe two teaspoons of pineapple flesh, and a teaspoon of lemon juice, and made a pulp.
Smeared that into the skin side, pushing it into the crackling.
Then took the remainder of the skin/flesh slices, and wrapped the rest of the pork (not the skin) in pineapple skin and placed in the oven flat out for half an hour.
Then put it on a wire rack, over some cubed small potatoes with lemon, garlic, and olive oil. Pork juices dropped over the potatoes.
Baked some parsnip, purple sweet potato and onions. Steamed some beans, cauliflower, golden squash and carrots.
Was utterly amazed how deep the pineapple flavours penetrated the pork in less than 2 hours.
