Author Adapted by Lisa Fain from Serve Yourself by Joe Yonan
Ingredients
32-ounce pork cutlets
1tablespoonwhite vinegar
2tablespoonsfresh pineapple juice
1/4teaspoonpimentón, smoked Spanish paprika
1/2teaspoonancho-chile powder or red pepper flakes
1/2teaspoonkosher salt, plus more to taste
1/2teaspoonblack pepper
1/2cupfresh pineapple chunks cut into 1/4-inch cubes
1shallot, diced
1tablespoonchopped cilantro
1/2medium jalapeño chile, seeds and stems removed, diced
Juice from 1/2 lime
1teaspoonextra-virgin olive oil
Corn tortillas
Instructions
Place each pork cutlet between two pieces of plastic and pound until they’re 1/8 of an inch thick. Place the cutlets in a plastic food-storage bag.
Mix together the vinegar, pineapple juice, pimentón, ancho-chile powder, salt and black pepper. Pour the marinade over the pork, seal the bag and give it a good shake to coat the meat. Let it marinate for 10 minutes to 1 hour unrefrigerated.
While the pork is marinating, for the salsa toss together the pineapple chunks, shallot, cilantro, diced jalapeño and lime juice. Add salt to taste.
To cook the pork, heat up the oil in a large skillet on medium-high heat. Take the cutlets from the marinade, shake off any excess and add to the skillet. Cook for 2 minutes on each side, or until lightly browned and cooked throughout. Turn off the heat, and allow the cutlets to rest for a minute. Add salt to taste.
Warm up the corn tortillas. Place the pork—either left in a cutlet or cut into strips—in a tortilla, and top with the pineapple salsa.