What are the main ingredients in Charred Corn & Spicy Pork Bites?

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

What is the nutritional information of Charred Corn & Spicy Pork Bites?

Calories: 1315, Carbs: 54 grams, Fat: grams, Protein: 34.5 grams, Sugar: 12.6 grams, Salt: 1258 grams

How do I prepare Charred Corn & Spicy Pork Bites?

DINNER IS READY: In a salad bowl, make a bed of the rinsed green leaves. Scatter over the beans & corn, the diced tomatoes, and the chopped jalapeño (to taste). Top with the pork slices and drizzle over the tangy sour cream. Top with the drained feta and garnish with the remaining coriander. Well done, Chef! DRESSING: In a small bowl, combine the sour cream, ½ the chopped coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. CORN & BEANS: While the pork is on the go, place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the drained beans and the remaining NOMU rub, and fry until warmed through, 2-3 minutes. Remove from the heat and season. PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste with ½ the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Charred Corn & Spicy Pork Bites?

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

Charred Corn & Spicy Pork Bites

Name: Charred Corn & Spicy Pork Bites
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A Tex-Mex inspired salad with all the trimmings! Fresh green leaves are tossed with dots of charred corn, yummy fried beans, tomatoes, and jalapeño pieces. Topped with butter-basted pork slices and drizzled with a lime-flavoured sour cream. All garnished with creamy feta and fresh coriander.

Charred Corn & Spicy Pork Bites

with Danish-style feta & tomatoes

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Corn
Danish-style Feta
Fresh Coriander
Green Leaves
Lemon Juice
NOMU Cajun Rub
Pork Neck Steak
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomatoes

From your kitchen:

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

Photo of Charred Corn & Spicy Pork Bites

Serves 1

PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste with ½ the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & BEANS
While the pork is on the go, place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the drained beans and the remaining NOMU rub, and fry until warmed through, 2-3 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the chopped coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the rinsed green leaves. Scatter over the beans & corn, the diced tomatoes, and the chopped jalapeño (to taste). Top with the pork slices and drizzle over the tangy sour cream. Top with the drained feta and garnish with the remaining coriander. Well done, Chef!

Pork Neck Steak - 160g
NOMU Cajun Rub - 10ml
Corn - 100g
Black Beans - 120g
Sour Cream - 50ml
Fresh Coriander - 3g
Lemon Juice - 15ml
Green Leaves - 20g
Tomato - 1
Sliced Pickled Jalapeños - 10g
Danish-style Feta - 30g

Download the Recipe

Serves 2

PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste with ½ the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & BEANS
While the pork is on the go, place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the drained beans and the remaining NOMU rub, and fry until warmed through, 2-3 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the chopped coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the rinsed green leaves. Scatter over the beans & corn, the diced tomatoes, and the chopped jalapeño (to taste). Top with the pork slices and drizzle over the tangy sour cream. Top with the drained feta and garnish with the remaining coriander. Well done, Chef!

Pork Neck Steak - 320g
NOMU Cajun Rub - 20ml
Corn - 200g
Black Beans - 240g
Sour Cream - 60ml
Fresh Coriander - 5g
Lemon Juice - 30ml
Green Leaves - 40g
Tomato - 1
Sliced Pickled Jalapeños - 20g
Danish-style Feta - 60g

Download the Recipe

Serves 3

PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste with ½ the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & BEANS
While the pork is on the go, place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the corn until lightly charred, 4-5 minutes (shifting occasionally). Add the drained beans and the remaining NOMU rub, and fry until warmed through, 3-4 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the chopped coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the rinsed green leaves. Scatter over the beans & corn, the diced tomatoes, and the chopped jalapeño (to taste). Top with the pork slices and drizzle over the tangy sour cream. Top with the drained feta and garnish with the remaining coriander. Well done, Chef!

Pork Neck Steak - 480g
NOMU Cajun Rub - 30ml
Corn - 300g
Black Beans - 360g
Sour Cream - 90ml
Fresh Coriander - 8g
Lemon Juice - 45ml
Green Leaves - 60g
Tomato - 2
Sliced Pickled Jalapeños - 30g
Danish-style Feta - 90g

Download the Recipe

Serves 4

PORK
Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. In the final minute, baste with ½ the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
CORN & BEANS
While the pork is on the go, place a pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the corn until lightly charred, 4-5 minutes (shifting occasionally). Add the drained beans and the remaining NOMU rub, and fry until warmed through, 3-4 minutes. Remove from the heat and season.
DRESSING
In a small bowl, combine the sour cream, ½ the chopped coriander, the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
In a salad bowl, make a bed of the rinsed green leaves. Scatter over the beans & corn, the diced tomatoes, and the chopped jalapeño (to taste). Top with the pork slices and drizzle over the tangy sour cream. Top with the drained feta and garnish with the remaining coriander. Well done, Chef!