Tamarind, lime and chipotle pork, with corn salsa
30 minutes, plus marinading
Preparation time
50 minutes
Cooking Time
6-8 servings



600 g Scotch fillet


100 g can chipotle chilli in adobo sauce
2 garlic cloves, crushed
100 g tamarind puree concentrate
30 g brown sugar
100 g onion, chopped
1 lime, zest and juice
1 tsp turmeric powder
Salt flakes, to taste
Cracked black pepper, to taste

Corn salsa

425 g can corn kernels, drained
150 g cucumber, deseeded and diced
85 g Spanish onion, finely diced
130 g tomato, diced
2 spring onions, finely sliced
1 tsp ground cumin
1 lime, zest and juice
20 g coriander leaves, picked and roughly chopped
3 tbsp olive oil
40 g reserved marinade
Salt flakes, to taste
Cracked black pepper, to taste

To serve

100 g sour cream
Extra coriander



  1. Combine all ingredients for the marinade in a blender, blend until smooth. Reserve 40 g of marinade for salsa before the pork is placed into the marinade.
  2. Cut pork in half lengthwise, and then cut those two halves in half again lengthwise so that you end up with 4 even sized pieces of pork.
  3. Marinate pork, cover and leave for a minimum of 4 hours, preferably overnight in the refrigerator.
  4. Place pork on a grilling and roasting insert over a multi-purpose tray and season with salt.
  5. Place tray on shelf position 2 and Select Combi Mode:
    • Stage 1: Grill + Preheat + Grill Setting 3 + 10% moisture
    • Stage 2: Grill setting 3 + 10 minutes + 10% moisture
    • Stage 3: Fan Plus at 160°C + 20 minutes + 65% moisture
  6. Allow to rest for 10 minutes.

Corn Salsa

1. Mix all ingredients together in a bowl and season well.

To serve

1. Slice pork into thin slices and serve with corn salsa and a dollop of sour cream and fresh coriander leaves.

Hints and tips

  • Chicken can be substituted for pork.
  • Pork should always be cooked to a minimum internal temperature of 75˚C.
  • Pork scotch fillet is also known as collar butt and pork neck. This cut of meat has a nice amount of fat that contributes to great flavour.
  • The vacuum sealing drawer can also be used when marinating the pork to intensify the flavour. Place the pork into a vacuum sealing bag with the marinade. Place into the vacuum sealing drawer and Vacuum on setting 3 and Seal on setting 3. Leave to marinate for 2-3 hours.


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