Pan fried pickled pork on roasted capsicum and topped with basil pesto

This is my favourite dish in the whole world. You have to make this Pickled pork dish to believe the flavour this dish creates. Sometimes I like to paste the pesto on top of my pickled pork and toast the pesto under the grill just before serving.

Place the red and green capsicum on a baking tray and rub with 1 teaspoon of olive oil. Bake in the oven on 380F for 12 minutes. Take the capsicum out of the oven and cool down. When the capsicums are cold. Peel the skin off and take out the top stalk and all the seeds. Slice the roasted capsicum flesh into strip and leave aside.

Make the basil pesto by adding all the pesto ingredients into a food processor and puree. Slowly add the olive oil until the pesto is combined.

Place the olive oil in a large frying pan and heat. Add the Pickled pork fillets into the hot pan and pan fry on both sides until the pickled pork fillets become golden brown.

Place the Pickled pork fillet onto a small baking tray and spread the basil pesto across the top of the pickled pork. Roast the pesto topped pickled pork fillets under the grill. Re-heat the roasted capsicum in a small pan and place onto your serving plate. Place the Pickled pork on top of the roasted capsicum.

2 6 ounces of Pickled pork cut into thin long strips

1 tablespoon olive oil

1 teaspoon olive oil

½ teaspoon cracked pepper

1 small greed capsicum

1 small red capsicum

½ teaspoon chopped fresh herbs

Pesto

2 tablespoons shaved Parmesan cheese

1 small bunch of fresh basil

2 tablespoons olive oil

½ clove fresh garlic

1 tablespoon lemon juice

Time to make 45 minutes Serves 2