Belinda found the recipe. It was yummy but not the strongest of flavours, and not spicy because I omitted the chile for the girls. Place the following in a food processor and purée:
1/2 red onion
3 cloves garlic
1 medium chunk ginger
1 small bunch parsley
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
1/2 tsp nutmeg
2 Tb brown sugar
Juice of 1 grapefruit (we were out of limes)
1/4 cup soy sauce
2 Tb oil

Marinate pork cutlets overnight or at least 4 hours. Grill on the BBQ. Serve with pineapple salsa, which is
1 medium pineapple, diced
2 Spring onions, minced
1/2 cup mint leaves, roughly chopped

I served it with roasted potatoes and broccoli (not shown in photo, and it doesn’t really go with the meal, but the girls like broccoli).