Chilli and cumin pork plus a warm corn salad make a fiesta of flavours on the plate.
- Combine the cumin and chilli in a bowl. Sprinkle over each side of the pork. Preheat a chargrill on medium-high. Spray with oil. Cook the pork for 3-4 minutes each side for medium-well or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 3 minutes to rest.
- Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook corn, stirring, for 3-4 minutes or until golden. Add the tomato, shallot and beans and cook, stirring occasionally, for 2-3 minutes or until tomato just starts to soften. Stir in the lime juice and chopped coriander.
- Slice the pork. Divide corn mixture among serving dishes. Top with pork and avocado. Season with pepper. Top with fresh coriander.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set