A pineapple salsa is an enticing way to cut through the richness of plump ribs
It was in the beautiful, clay-baked walls of Casa Oaxaca’s restaurant in Mexico that I had a memorable salad of enormous heirloom tomatoes tossed with the juiciest, sweetest slices of pineapple, fresh lime, Mexican oregano and good olive oil.
This woke me up to the many different ways of cooking with pineapple. I had never before thought of it in the same light as a tomato, but tossed in this simple salsa, its sweetness and acidity work remarkably well with the caramelised, fatty pork. Follow this link for recipe.