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Mexican Blueberry Pork Skewers with Salsa

Yields1 Serving

Savoury pork skewers with a blueberry twist

 4 corn ears, skins removed
 ¼ cup olive oil
 ¼ cup lemon juice
 ½ cup coriander, roughly chopped
 750 g (5 cups) blueberries
 400 g mini heirloom tomatoes, cut in halves and quarters
 1 kg pork eye fillet
 1 tsp cumin
 ½ tsp cinnamon
 1 tsp smoked paprika
 2 tsp garlic salt
 ½ tsp tsp ground black pepper
 1 tsp chilli flakes
 ½ cup honey
 ½ cup cider vinegar
 70 g (1/4 cup) tomato paste
 Coriander, for garnish

For the salad, coat the corn ears with olive oil spray. Place a griddle frypan over a high heat for 5 minutes. Transfer corn onto pan and cook, turning every 3-4 minutes until charred and cooked.


Remove corn from heat and allow to cool a little. Place corn onto a chopping board and using a sharp knife remove the kernels. Repeat with all corn and place kernels into a large bowl.


Add olive oil, lemon juice, coriander, 2 cups blueberries and the tomatoes. Lightly toss, cover and place in fridge.


For the skewers cut pork into 2cm cubes and place into a large bowl. Sprinkle with cumin, cinnamon, paprika, garlic salt, black pepper and chilli flakes. Toss to combine and thread onto 8 skewers (if using wooden skewers, soak for 15 minutes before use) place into a deep baking dish.


Place remaining blueberries, honey, vinegar and tomato paste in a medium saucepan over a high heat. Bring to the boil and reduce to a simmer for 20 minutes or until thick. Pour half the mixture into a small bowl and set aside.


Heat a large griddle frypan over a high heat. Spray the pork with a coat of olive oil and place on the pan. Cook for 4-5 minutes before turning and baste with half the blueberry sauce. Cook a further 4-5 minutes, remove skewers from heat and baste with the remaining sauce.


Arrange salad on serving platter, top with pork skewers and garnish with coriander.


Serve immediately.