Notice: Undefined variable: open_graphite_head in /usr/www/users/petegpashm/wp-content/plugins/open-graphite/_open_graphite.php on line 579 Spiced Pork Fillet, Papaya, Chilli & Coriander Salsa - Pete Goffe-Wood

Spiced Pork Fillet, Papaya, Chilli & Coriander Salsa


Spiced Pork Fillet, Pappaya & Chilli Salsa

Quick & easy dish on the fire, super healthy and easy to do.
Course Lunch
Cuisine Mexican


  • 1,6 kg whole pork fillets
  • 50 ml extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsbp ground cumin
  • 2 red chillies
  • 4 cloves garlic
  • 8 naan breads
  • Salt & pepper

Pappaya Salsa

  • 2 ripe pappaya
  • 10 g fresh ginger grated
  • 1 red bird’s eye chilli deseeded and chopped
  • 1 cucumber
  • 1 red pepper
  • 20 g sugar
  • 5 g salt
  • 10 g mint leaves chopped
  • 10 g coriander leaves chopped


  • Roughly chop the garlic and chillies and combine with the dry spices and the oilive oil to form a thin paste. Marinate the pork fillets in the paste for a minimum or 20 min but for best results leave overnight. Once marinated season them with salt & pepper and place on the grill over hot, direct coals. Turn the fillets once or twice and be careful not to over cook them, ideally the fillets should be cooked to medium. Remove the pork from the braai and leave to rest for 10 min before serving. Serve with the naan breads and pappaya salsa.


  • Peel the pappaya and cut into a small dice. Cut the cucumber in half lengthways and scoop out all of the seeds. Cut the cucumber in to blocks the same size as the pappaya. Cut the red pepper into the similar size blocks. Mix the cut items with the rest of the ingredients. Adjust the seasoning if necessary. Leave to macerate for 30 min before serving.
Keyword Grill

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Pete Goffe-Wood © Copyright 2020. All rights reserved.