Mexican-style pork with corn salsa recipe

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  • Dairy-free
  • Healthy
  • Low-fat

serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 386 kCal 19%
Fat 11g 16%
  -  Saturates 2g 10%

For a quick, easy-to-make family meal try this Mexican-style pork recipe. Serve with a delicious corn salsa and warm tortillas.

Ingredients

  • 2 fresh, ready-to-cook sweetcorn cobs
  • 400g (14oz) pork fillet
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 2 large ripe tomatoes, quartered, deseeded and diced
  • 2 spring onions, trimmed and sliced
  • Finely grated zest and juice from half of 1 orange
  • Handful of coriander leaves
  • 4 or 8 flour tortillas, to serve

Method

  • Put the sweetcorn cobs in a bowl with 2 tablespoons water and microwave on High for 4 mins (or cook in boiling water for 6 mins and drain).

  • Meanwhile, cut the pork fillet at an angle into 12 even slices. Put the oil on to a large plate, mix in the paprika and add the pork slices and coat them in oil, then add the par-cooked sweetcorn and coat in the paprika-flavoured oil.

  • Heat a griddle and cook the sweetcorn cobs for a few minutes, to tinge them brown all over, turning them occasionally. Set aside while cooking the pork.

  • Put the pork slices on the griddle, in 2 batches, and cook for about 2 mins on each side.

  • Stand a sweetcorn cob on its end on a chopping board and run a sharp knife from top to bottom, going round the core to cut off the kernels. Throw away the core, and repeat with the other cob. Put the kernels in a bowl with the diced tomato, spring onion, orange zest and juice, to taste, along with coriander leaves. Put 3 slices of pork on each plate, and serve with the salsa and warm tortillas.

Top tip for making Mexican-style pork with corn salsa

If you don’t want to griddle whole corn, use canned or frozen corn.

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