If papaya isn’t available, use mango to make this lovely fresh topping. Thin slices of pork fillet can replace the pork medallions.
INGREDIENTS
8 pork medallions
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon caster sugar
½ teaspoon ground ginger
¼ teaspoon ground allspice
pinch cayenne pepper
1 teaspoon sea salt
olive oil for cooking
Salsa
½ small red onion, thinly sliced
1 tablespoon olive oil
1 teaspoon red wine vinegar
½ a papaya, peeled and thinly sliced
2 vine tomatoes, thinly sliced
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Pork: Combine all the spices and salt in a bowl and rub together with your fingertips to crush the salt. Sprinkle onto both sides of the pork.
Heat a little oil in a sauté pan and cook the pork for 2-3 minutes each side. Cooking time will depend on the thickness of the pork.
Salsa: Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Whisk the oil and vinegar together in a large bowl and season. Add the onion then the remaining ingredients and gently combine.
To serve: Place the pork on plates and top with the salsa. Serve with a green salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.