The habanero chilli is native to Mexico’s Yucatán peninsula, and its fruity, fiery flavour has made it a favourite among chefs across the Americas, where it is used to add zest to salsas and marinades. It pairs well with fatty pork, especially when softened with maple syrup and tangy lime. Add the sweet acidity of pineapple to today’s delectable salsa, close your eyes, and you could almost be on a sun-drenched Mexican playa eating smoky, freshly-grilled pork from a comal.
Fiorentina-style pork chops grilled with maple and habanero and pineapple salsa.
Invest in pork chops from a rare breed that are marbled with delectable fat and slice them on a board at the table as you would a steak fiorentina.
Prep 15 min
Cook 30 minutes plus resting time Serves four
1 dried habanero chilli (or a fresh scotch bonnet)
3 peeled fat garlic cloves
2 tablespoons chopped thyme or 2 teaspoons dried oregano
2 tbsp maple syrup
1 tbsp cumin seeds
Salt
The zest and juice of one lime
1 tbsp vegetable oil
3 loin of pork chops
Regarding the pineapple
1 small pineapple
2 grammes of brown sugar (or to taste)
Several petals of one star anise
1 small peeled and finely diced red onion
The juice and rind of one to two limes
1 small bunch of coriander, harvested and coarsely chopped
Make the marinade first. Combine the chilli, garlic, herbs, maple syrup, and cumin seeds with a pinch of salt in a large mortar or small food processor. Incorporate the lime juice and oil, then rub two-thirds of the paste all over the pork chops; save the remaining paste for the salsa and wash your hands thoroughly to prevent the chilli from spreading.
Remove the pineapple’s skin and cut the fruit lengthwise into quarters. Remove the core from each quarter and dice the flesh, reserving the skin and core to make a shrub. Place the flesh in a pan with the sugar, star anise, onion, and lime zest, as well as the reserved marinade, and cook over medium heat for 20 minutes, stirring occasionally, until the pineapple has broken down and resembles a coarse relish. Add the lime juice, taste, and then stir in the coriander. The salsa should be aromatic and fresh.
When you are ready to cook, bring a griddle or grill to a smoking temperature. I like my pork chops a little pink and juicy. Allow to rest in a warm location for five to ten minutes, then slice on a board and serve with salsa. A warm potato salad with coriander and red onion slaw would be a delicious accompaniment.
