Pork taco bowl with smoky tomato salsa
- 09.03.2017
- 295
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
- 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.
- 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.
- 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.
- Drain pineapple, reserving 1/4 cup juice. Cut pineapple into quarters.
- 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.
- 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.