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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set