Pork & pineapple skewers with ancho glaze & salsa

• pork fillet↗1

  about 400g

• small pineapple↗1

  peeled and cored

• small onion↗1

  finely chopped

• lime juice
• wooden skewers

  soaked

• small ancho dried chillies↗2

  seeds and stem removed

• medium onions↗2

  cut into thick slices

• garlic cloves↗8

  unpeeled

• coriander stems

  roughly chop the leaves and set aside for the salsa

• cider vinegar↗120ml ml

  good-quality

• soft brown sugar↗8 tbsp tbsp

Step-by-step instructions

1. 1

   To make the glaze, soak the ancho chillies in boiling water for 15 mins. While they’re soaking, heat a large frying pan (no oil is needed). Add the onion slices and garlic. Season and let blacken on a medium‑low heat for about 15 mins. Turn everything so all sides blacken. When the garlic is blackened, peel it. Add it to a food processor or blender with the charred onion, ancho chillies, coriander stems, cider vinegar, sugar and a good measure of salt. Blend until smooth, then scrape into a bowl.

2. 2

   Slice the pork and pineapple into 4 cm pieces. Thread them onto the soaked skewers and brush liberally with the glaze. You won’t use all of it, but save the rest as a sauce for serving.

3. 3

   In a small bowl, mix the chopped onion, lime juice and coriander leaves. Mix together.

4. 4

   Heat a grill to high. Grill the skewers for 2‑5 mins each side until chargrilled. Let them rest for 5 mins under foil, then serve with the fresh onion salsa and remaining glaze.