Cola adds a touch of sweetness to this mustard, tomato, Worcestershire and ginger glaze.
- Heat a barbecue flatplate or large frying pan on medium.
- Whisk cola, mustard, tomato sauce, Worcestershire sauce, ginger and 1 tablespoon oil in large bowl.
- Cook pork, brushing with cola mixture, for 4 mins each side or until just cooked through. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
- Meanwhile, increase heat to high. Cook corn, turning, for 10 mins or until charred and tender. Set aside for 3 mins to cool. Use a sharp knife to cut down the side of each corn cob to remove the kernels.
- Combine corn kernels, avocado, capsicum, salad leaves, spring onion, lime juice and remaining oil in a large bowl. Season. Divide salad and pork among serving plates.
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