serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1½ tbsp olive oil
- 400 g piece of pork neck, cut into 4 medallions, pounded, or 4 pork chops
- ½ cup Greek style yoghurt
- 1 tsp finely grated fresh turmeric
- 1 tsp finely grated ginger
- Pinch chilli powder
- 1 tbsp honey
- ¼ of a watermelon, cut into 2cm cubes
- Small handful mixed herbs (mint, coriander, parsley)
- 1 lime
- Salt
Marinating time: 2 hours or overnight
Instructions
- Combine the yoghurt, fresh turmeric, ginger, chilli and honey and season with salt. Add the pork medallion and marinate for 2-3 hours or even better overnight.
- For the watermelon salad mix the watermelon, picked herbs, lime, salt and ½ a tablespoon of olive oil.
- Heat a grill pan, bbq and pan over a medium to high heat. Wipe off excess marinade and grill pork for 3-4 minutes on each side, turning 4 times throughout the cooking process.
- Serve salad with the grilled pork.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
