Ingredients
Serves 41 clove garlic, finely chopped
3 tbsp lime juice
2 tsp olive oil
2 tsp cumin seeds, roasted and ground
1 tsp chilli powder
2 tbsp fresh oregano, finely chopped
Olive oil for frying
800 g pork fillets, cut into 1cm thick steaks
Salsa
2 blood oranges, peeled, all pith removed and segmented
1 fennel bulb, outer leaves and tough inner core removed, finely sliced then chopped (a mandolin is perfect for slicing fennel)
2 firm (but ripe) avocado, roughly chopped
¼ cup mint leaves, torn
¼ cup coriander leaves, torn
1 tbsp lime juice
Butter lettuce and extra limes to serve
Method
Combine garlic, lime juice, oil, chilli, cumin, chilli and oregano in a medium bowl and mix well. Add pork pieces and mix well to ensure that all pieces are well coated. Put into fridge for 1-3 hours.
Combine all salsa ingredients in a bowl and mix gently.
Dry off pork and heat a small amount of olive oil in a large frying pan over medium heat. Cook the pork in batches (taking care not to overcrowd the pan) for 2-3 minutes on each side or until golden.
Divide the butter lettuce between 4 plates, top with pork and salsa. Serve with extra lime wedges on the side.