It's time to fire up the grill and spill the tea for this episode of Mad Genius with F&W Culinary Director at Large justinchapple as he makes Grilled Pork Bowls with Pineapple and Cilantro:
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored1/3 cup extra-virgin olive oil, plus more for brushingSteamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for servingIn a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.Light a grill or preheat a grill pan.
Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper.
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