Pork taco bowl with smoky tomato salsa

Recipes / Meat

Fresh and flavoursome, easy to prepare, serve and devour – and less mess to clean up – bowl food is the new one pot and it’s perfect for warm-weather eating

Recipe «Pork taco bowl with smoky tomato salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 garlic cloves, crushed, 1 tsp ground cumin, 1/4 tsp chilli powder, 2 tsp dried oregano, 1 tsp lime rind, finely grated , 2 tbsp extra virgin olive oil, 1 1/2 tsp smoked paprika, 500g pork leg steaks, sliced , 450g packet 2-1/2 minute microwave long-grain white rice, 425g can black beans, drained, rinsed, 1/3 cup fresh coriander leaves, chopped, plus extra to serve, 200g cherry tomatoes, halved, 1 tbsp lime juice, 440g can pineapple slices in natural juice, 1 red onion, halved, cut into thin wedges, 1 tsp brown sugar.

Ingredients:

  • 2 garlic cloves, crushed 
  • 1 tsp ground cumin 
  • 1/4 tsp chilli powder 
  • 2 tsp dried oregano 
  • 1 tsp lime rind, finely grated 
  • 2 tbsp extra virgin olive oil 
  • 1 1/2 tsp smoked paprika 
  • 500g pork leg steaks, sliced 
  • 450g packet 2-1/2 minute microwave long-grain white rice 
  • 425g can black beans, drained, rinsed 
  • 1/3 cup fresh coriander leaves, chopped, plus extra to serve 
  • 200g cherry tomatoes, halved 
  • 1 tbsp lime juice 
  • 440g can pineapple slices in natural juice 
  • 1 red onion, halved, cut into thin wedges 
  • 1 tsp brown sugar 
  • 1 avocado, roughly chopped 
  • 1/2 x 230g packet white corn tortilla strips 
  • Lime wedges, to serve 

Instructions

  1. Combine garlic, cumin, chilli, oregano, rind, 1/2 the oil and 1 teaspoon paprika in a glass or ceramic bowl. Add pork. Toss to coat.
  2. Heat rice following packet directions. Transfer to a heatproof bowl. Add beans and 1/4 cup coriander. Season with salt and pepper. Cover to keep warm.
  3. Meanwhile, toss tomato with remaining paprika. Heat a greased barbecue hotplate or frying pan over medium-high heat. Cook tomato, tossing, for 2 minutes or until just starting to soften. Transfer to a heatproof bowl. Add lime juice and remaining coriander. Season with salt and pepper.
  4. Drain pineapple, reserving 1/4 cup juice. Cut pineapple into quarters.
  5. Heat remaining oil on a hotplate or frying pan over medium-high heat. Add pineapple and onion. Cook, tossing occasionally, for 3 minutes or until pineapple is golden. Transfer to a bowl. Add pork. Cook, tossing, for 3 to 4 minutes or until browned and cooked through. Return pineapple and onion to hotplate. Add reserved pineapple juice and brown sugar. Cook, tossing, for 1 to 2 minutes or until caramelised.
  6. Divide rice mixture among bowls. Top with pork, pineapple, onion, avocado and tortilla strips. Spoon over tomato mixture. Serve with extra coriander and lime wedges.