What are the main ingredients in Pork Rump & Jalapeño Poppers?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter

What is the nutritional information of Pork Rump & Jalapeño Poppers?

Calories: 967, Carbs: 53 grams, Fat: grams, Protein: 51.5 grams, Sugar: 16.5 grams, Salt: 60 grams

How do I prepare Pork Rump & Jalapeño Poppers?

FRY TIME: Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel. LET’S SALSA!: In a bowl, combine the corn, the diced tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season. PORK & POPPERS!: Serve the pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious! CAN I TAKE YOUR COAT?: In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes. MEXICAN PORK: Place a pan over a medium-high heat with a drizzle of oil. Pat the pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.

What should be prepared from my kitchen to make Pork Rump & Jalapeño Poppers?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter

Pork Rump & Jalapeño Poppers

Spicy jalapeño poppers are stuffed with a tasty cheese filling and rolled in a crunchy panko coating before being fried to perfection! They are the side dish to the main event; a Mexican spiced-pork rump! Finished off with a tangy sweet salsa, this dish is absolutely, lip smackingly delicious!

Pork Rump & Jalapeño Poppers

with a corn, red onion & tomato salsa

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Corn
Cornflour
Fresh Chives
Grated Mozzarella & Cheddar Cheese Mix
NOMU Mexican Spice Blend
Panko Breadcrumbs
Pickled Jalapeños
Pork Rump
Red Onion
Sour Cream
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel
Butter

Serves 1

CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the corn, the diced tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork rump dry with some paper towel, and season. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown. Remove and drain on a paper towel.
PORK & POPPERS!
Serve the pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!

Sour Cream - 50ml
Grated Mozzarella & Cheddar Cheese Mix - 80g
Fresh Chives - 4g
Pickled Jalapeños - 60g
Cornflour - 10ml
Panko Breadcrumbs - 50ml
Corn - 50g
Tomato - 1
Red Onion - 1
Pork Rump - 150g
NOMU Mexican Spice Blend - 5ml

Download the Recipe

Serves 2

CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the corn, the diced tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel.
PORK & POPPERS!
Serve the pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!

Sour Cream - 100ml
Grated Mozzarella & Cheddar Cheese Mix - 160g
Fresh Chives - 8g
Pickled Jalapeños - 120g
Cornflour - 20ml
Panko Breadcrumbs - 100ml
Corn - 100g
Tomato - 1
Red Onion - 1
Pork Rump - 300g
NOMU Mexican Spice Blend - 10ml

Download the Recipe

Serves 3

CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the corn, the diced tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel.
PORK & POPPERS!
Serve the pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!

Sour Cream - 150ml
Grated Mozzarella & Cheddar Cheese Mix - 240g
Fresh Chives - 12g
Pickled Jalapeños - 180g
Cornflour - 30ml
Panko Breadcrumbs - 150ml
Corn - 150g
Tomatoes - 2
Red Onion - 1
Pork Rump - 450g
NOMU Mexican Spice Blend - 15ml

Download the Recipe

Serves 4

CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the corn, the diced tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN PORK
Place a pan over a medium-high heat with a drizzle of oil. Pat the pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumb side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel.
PORK & POPPERS!
Serve the pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!