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 Neck
Charred Corn & Spicy Pork Neck
with Danish-style feta & tomatoes
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
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)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
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
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
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
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!
Frequently Asked Questions
What is the preparation time for Charred Corn & Spicy Pork Neck?
The preparation time for Charred Corn & Spicy Pork Neck with Danish-style feta & tomatoes is between 15 and 20 minutes.
What is the total time required to make Charred Corn & Spicy Pork Neck with Danish-style feta & tomatoes?
The total time required to make Charred Corn & Spicy Pork Neck with Danish-style feta & tomatoes is between 20 and 25 minutes.
How many servings does Charred Corn & Spicy Pork Neck provide?
4 servings
What are the main ingredients in Charred Corn & Spicy Pork Neck?
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
What is the nutritional information of Charred Corn & Spicy Pork Neck?
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 Neck?
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 Neck?
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
How many calories does Charred Corn & Spicy Pork Neck have?
1315 calories
How much fat content does Charred Corn & Spicy Pork Neck have?
grams
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