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Grilled Adobado Pork Steaks with Pineapple

By OcadoLife
These flavour-packed Grilled Adobado Pork Steaks with Pineapple are the brainchild of Mexican chef and author Karla Zazueta. “Fans of the famous Mexican dish al pastor will enjoy this super-easy version, which has a…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • ½ pineapple, cut into 1 cm-thick long slices, plus 100g for the marinade
  • 100ml pineapple juice
  • 50g achiote paste
  • 2 tbsp ground guajillo chilli powder
  • 2 tbsp cider vinegar
  • ½ tsp ground cumin
  • 1 garlic clove, peeled
  • ½ tsp dried oregano
  • 1 tsp salt
  • 1kg pork shoulder, cut into steaks, fat trimmed
  • ¼ tsp caster sugar
  • 1 small handful coriander sprigs
  • ½ onion, finely sliced
  • 8 corn tortillas (optional)
  • 4 tbsp (approx.) spicy red salsa (optional)

Method

5 steps

  1. Step 1

    For the marinade, put the 100g pineapple into a blender with the juice, achiote paste, chilli powder, vinegar, cumin, garlic, oregano and salt; blitz until smooth.

  2. Step 2

    Place the pork steaks in a large dish, pour over the marinade, then cover and chill for 1 hr. Bring to room temperature before cooking.

  3. Step 3

    Heat a griddle or frying pan over medium-high heat. Sprinkle the pineapple slices with the sugar and cook until charred and caramelised on both sides. Remove to a plate; set aside.

  4. Step 4

    Preheat the grill to high (or fire up the barbecue). Place the pork on the rack; grill for 10 mins, turn and grill for 5 mins more until cooked through with crispy edges. Rest briefly.

  5. Step 5

    Cut the pork into smaller pieces and arrange on a platter with the caramelised pineapple. Top with the coriander sprigs and sliced onion. Enjoy with rice or serve on corn tortillas with salsa, if you like.