Mexican Pork with Charred Corn and Spicy Slaw

Mexican Pork with Charred Corn and Spicy Slaw

Ready in 25 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, January 20, 2019.



  • 1 pack lean pork loin steak
  • 1 pack Mexican spice mix
  • Pinch of chilli flakes (optional)
  • ½ Tbsp lite sour cream


  • ½ pack super slaw
  • 1 pack Mexican dressing
  • 1 Tbsp lite sour cream


  • ½ corn cob, peeled
  • 1/3 telegraph cucumber, peeled into ribbons
  • ½ Tbsp lite sour cream (optional)


  1. Preheat BBQ grill or hot plate to medium (if using).
  2. Marinate pork. Pat pork dry, place in a bowl along Mexican spice mix, chilli flakes and first measure of sour cream. Toss to coat and leave to marinate
  3. Cook corn. Heat ¼ tsp oil in a fry-pan on mediumhigh heat. Cook corn for about 8 minutes, turning occasionally, until tender and lightly charred. Set aside to cool and season. Alternatively, cook on BBQ.
  4. Make slaw. Place slaw, dressing and second measure of sour cream in a bowl, toss and season.
  5. Cook pork. Wipe same pan clean, add ¼ tsp oil and return pan 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.
  6. Finish dish. Prep cucumber and slice pork thinly, reserving any resting juices.
  7. Serve slaw topped with pork and drizzle over any resting juices. Top with cucumber and sour cream, with corn on the side. READY

Nutritional Information

Energy 1866 kj
446 kcal
Protein 35.8g
Carbohydrate 17.5g
Fat 24.6g