Cooking Instructions
1.
Cut the
pork loin steaks (1 pack)
into strips and coat in the
Mexican paste (1/2 jar)
. Leave to marinate in the fridge while you prepare the rest of the dish.
2.
Make the sweetcorn salsa by charring the
sweetcorn (2)
in a griddle pan over a high heat.
3.
Once the corn is golden and lightly charred, remove from the pan and allow to cool slightly.
4.
Remove the kernels from the cob and add to a bowl with the
lime juice (1)
,
chilli (1)
,
tomatoes (1 handful)
, half the
spring onions (2)
, half the
coriander (1/2 pack)
,
crumbled feta (75 g)
and a generous drizzle of olive oil. Season to taste.
5.
Heat the
vegetable oil (5 mL)
in a frying pan over a medium-high heat. Once hot, add the pork and cook for 4 minutes before adding the slices of
onion (1)
and
pepper (2)
. Reduce the heat and cook for around 10 minutes until the pork is cooked and the veg has softened slightly. If it’s looking a little dry, you can add an extra spoonful of the Mexican paste here.
6.
Cook the
rice (2 packs)
according to pack instructions and then split between four bowls.
7.
Add the
lettuce (2)
, pork, onions, peppers and sweetcorn salsa to each bowl.
8.
Top with the
guacamole (1 tub)
,
pickled onions (to taste)
, a dollop of
sour cream (to taste)
,
coriander leaves (1/2 pack)
,
chopped spring onions (2)
and a wedge of
lime (1)
.