A charred corn & cauliflower salad, served with tangy pops of sun-dried tomatoes & cayenne pepper, lies next to juicy pork slices with scatterings of creamy feta and toasted seeds. Time to take a forward step and get into the salsa rhythm, Chef!
Pork Neck & Sweetcorn Salsa
Pork Neck & Sweetcorn Salsa
with charred cauliflower, sun-dried tomatoes & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Marrow
- Corn
- Danish-style Feta
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lemon Juice
- NOMU Mexican Spice Blend
- Pork Neck Steak
- Pumpkin Seeds
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred corn, the charred baby marrow, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the pork slices on the side.
Pumpkin Seeds - 10g
Corn - 40g
Baby Marrow - 150g
Fresh Chilli - 1
Lemon Juice - 10ml
Fresh Coriander - 3g
Sun-dried Tomatoes - 25g
Pork Neck Steak - 160g
NOMU Mexican Spice Blend - 10ml
Salad Leaves - 20g
Danish-style Feta - 25g
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred corn, the charred baby marrow, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the pork slices on the side.
Pumpkin Seeds - 20g
Corn - 80g
Baby Marrow - 300g
Fresh Chilli - 1
Lemon Juice - 20ml
Fresh Coriander - 5g
Sun-dried Tomatoes - 50g
Pork Neck Steak - 320g
NOMU Mexican Spice Blend - 20ml
Salad Leaves - 40g
Danish-style Feta - 50g
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred corn, the charred baby marrow, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the pork slices on the side.
Pumpkin Seeds - 30g
Corn - 120g
Baby Marrow - 450g
Fresh Chillies - 2
Lemon Juice - 30ml
Fresh Coriander - 8g
Sun-dried Tomatoes - 75g
Pork Neck Steak - 480g
NOMU Mexican Spice Blend - 30ml
Salad Leaves - 60g
Danish-style Feta - 75g
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred corn, the charred baby marrow, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the pork slices on the side.
Pumpkin Seeds - 40g
Corn - 160g
Baby Marrow - 600g
Fresh Chillies - 2
Lemon Juice - 40ml
Fresh Coriander - 10g
Sun-dried Tomatoes - 100g
Pork Neck Steak - 640g
NOMU Mexican Spice Blend - 40ml
Salad Leaves - 80g
Danish-style Feta - 100g
Woolies Products in this dish
