Mexican Pork with Charred Corn and Spicy Slaw
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 20, 2019.
Ingredients
PORK
- 1 pack lean pork loin steaks
- 1 pack Mexican spice mix
- Pinch of chilli flakes (optional)
- 2 Tbsp lite sour cream
SLAW
- 1 pack super slaw
- 1 carrot, grated
- 1 pack Mexican dressing
TO SERVE
- 2 corn cobs, peeled
- ½ telegraph cucumber, peeled into ribbons
- Remaining lite sour cream
Steps
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Preheat BBQ grill or hot plate to medium (if using).
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Marinate pork. Pat pork dry, place in a bowl along with Mexican spice mix, chilli flakes and first measure of sour cream. Toss to coat and leave to marinate.
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Cook corn. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook corn cobs for about 8 minutes, turning occasionally, until tender and lightly charred. Set aside to cool, then season and cut in half. Alternatively, cook on BBQ. Reserve pan.
-
Prep slaw. Place all slaw ingredients in a bowl, toss and season.
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Cook pork. Wipe same pan clean, add 1 tsp oil and return to a low-medium heat. Cook pork for 4 minutes each side (depending on thickness), or until just cooked. Alternatively, cook on BBQ. Rest, covered.
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Finish dish. Prep cucumber and slice pork thinly, reserving any resting juices.
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Serve slaw topped with pork and drizzle over any resting juices. Top with cucumber and sour cream, with corn on the side.
Nutritional Information
Energy |
1741 kj 416 kcal |
---|---|
Protein | 34.3g |
Carbohydrate | 15.3g |
Fat | 23.3g |