Cuban mojo pork with avocado and corn slaw

Recipes / Meat

Create a meal the whole family will love with these sensational spiced pork, avocado and corn wraps.

Recipe «Cuban mojo pork with avocado and corn slaw» 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: 1/4 cup extra virgin olive oil, 2 tbsp lime juice, 1/3 bunch coriander, leaves and stems chopped, 1/4 cup mint leaves, chopped, 2 tbsp orange juice , 1/2 tsp dried oregano, 1/2 tsp ground cumin, 400g Coles Australian Pork Sirloin Steak , 1 large corn cob, husk and silks intact, 200g pkt Coles Brand Australian Coleslaw, 1 large avocado, stoned, peeled, coarsely chopped, 4 Coles Brand White Soft Wraps.

Ingredients:

  • 1/4 cup extra virgin olive oil 
  • 2 tbsp lime juice 
  • 1/3 bunch coriander, leaves and stems chopped 
  • 1/4 cup mint leaves, chopped 
  • 2 tbsp orange juice 
  • 1/2 tsp dried oregano 
  • 1/2 tsp ground cumin 
  • 400g Coles Australian Pork Sirloin Steak 
  • 1 large corn cob, husk and silks intact 
  • 200g pkt Coles Brand Australian Coleslaw 
  • 1 large avocado, stoned, peeled, coarsely chopped 
  • 4 Coles Brand White Soft Wraps 

Instructions

  1. Reserve 1 tablespoon each of the oil and lime juice. Process the coriander, mint, orange juice, oregano, cumin and remaining oil and lime juice in a food processor until smooth. Season.
  2. Place pork in a shallow dish. Drizzle with 1 tbs of coriander mixture. Toss to coat. Place in fridge for 5 mins to marinate.
  3. Meanwhile, rinse the corn. Place on a microwave-safe plate and cook in microwave on high for 3 mins. Set aside until cool enough to handle. Remove the husk and silks. Use a sharp knife to cut down the side of the corn cob to remove the kernels. Place corn kernels, coleslaw and avocado in a large bowl. Drizzle with the reserved oil and lime juice. Season. Toss gently to combine.
  4. Heat a large non-stick frying pan over medium heat. Cook pork for 3 mins each side for medium or until cooked to your liking. Set aside for 2 mins to rest. Thinly slice.
  5. Heat a chargrill on high. Cook the wraps for 1-2 mins or until lightly charred. Place on serving plates. Top with slaw and pork. Drizzle with remaining coriander mixture.