Here’s an interesting #FoodieFact for you, Chef! Salsa means ‘sauce’ in both Italian and Spanish. This refreshing & spicy condiment is made with lime-infused jalapeños, charred corn, tangy tomatoes, black beans, bell peppers, & NOMU Spanish Rub. Dollops of this deliciousness are spooned over coriander rice and browned pork neck.
Pork Neck & Jalapeño Salsa
Pork Neck & Jalapeño Salsa
with sour cream, corn, black beans, & pickled jalapeños
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Black Beans
- Corn
- Fresh Chives + Fresh Parsley (10:10) 20g
- Fresh Chives + Fresh Parsley (3:3) 6g
- Fresh Chives + Fresh Parsley (5:5) 10g
- Fresh Chives + Fresh Parsley (8:8) 16g
- Jasmine Rice
- Lime Juice
- NOMU Spanish 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
RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, add the chopped coriander, and cover.
Pork NECK
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 1-2 minutes, baste with ½ the NOMU rub, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SALSA
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn and the diced peppers until lightly charred, 2-3 minutes. In the final 1 minute, add the remaining NOMU rub. Add to a bowl with the rinsed beans, the diced Tomato, the chopped jalapeños (to taste), the lime juice (to taste), a drizzle of olive oil, and season. Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER IS READY
Dish up the rice, top with the Pork neck, and drizzle over the reserved pan juices. Scatter over the salsa and drizzle over the sour cream. Great job, Chef!
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, add the chopped coriander, and cover.
Pork NECK
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 1-2 minutes, baste with ½ the NOMU rub, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SALSA
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn and the diced peppers until lightly charred, 2-3 minutes. In the final 1 minute, add the remaining NOMU rub. Add to a bowl with the rinsed beans, the diced Tomato, the chopped jalapeños (to taste), the lime juice (to taste), a drizzle of olive oil, and season. Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER IS READY
Dish up the rice, top with the Pork neck, and drizzle over the reserved pan juices. Scatter over the salsa and drizzle over the sour cream. Great job, Chef!
RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, add the chopped coriander, and cover.
Pork NECK
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 1-2 minutes, baste with ½ the NOMU rub, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SALSA
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn and the diced peppers until lightly charred, 3-4 minutes. In the final 1 minute, add the remaining NOMU rub. Add to a bowl with the rinsed beans, the diced Tomato, the chopped jalapeños (to taste), the lime juice (to taste), a drizzle of olive oil, and season. Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER IS READY
Dish up the rice, top with the Pork neck, and drizzle over the reserved pan juices. Scatter over the salsa and drizzle over the sour cream. Great job, Chef!
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, add the chopped coriander, and cover.
Pork NECK
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 1-2 minutes, baste with ½ the NOMU rub, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SALSA
Place a pan over medium heat with a drizzle of oil. When hot, fry the Corn and the diced peppers until lightly charred, 3-4 minutes. In the final 1 minute, add the remaining NOMU rub. Add to a bowl with the rinsed beans, the diced Tomato, the chopped jalapeños (to taste), the lime juice (to taste), a drizzle of olive oil, and season. Loosen the sour cream with water in 5ml increments until drizzling consistency.
DINNER IS READY
Dish up the rice, top with the Pork neck, and drizzle over the reserved pan juices. Scatter over the salsa and drizzle over the sour cream. Great job, Chef!
Frequently Asked Questions
What is the preparation time for Pork Neck & Jalapeño Salsa?
The preparation time for Pork Neck & Jalapeño Salsa with sour cream, corn, black beans, & pickled jalapeños is between 20 and 25 minutes.
What is the total time required to make Pork Neck & Jalapeño Salsa with sour cream, corn, black beans, & pickled jalapeños?
The total time required to make Pork Neck & Jalapeño Salsa with sour cream, corn, black beans, & pickled jalapeños is between 20 and 25 minutes.
How many servings does Pork Neck & Jalapeño Salsa provide?
4 servings
What are the main ingredients in Pork Neck & Jalapeño Salsa?
Bell Pepper, Black Beans, Corn, Fresh Chives + Fresh Parsley (10:10) 20g, Fresh Chives + Fresh Parsley (3:3) 6g, Fresh Chives + Fresh Parsley (5:5) 10g, Fresh Chives + Fresh Parsley (8:8) 16g, Jasmine Rice, Lime Juice, NOMU Spanish Rub, Pork Neck Steak, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Pork Neck & Jalapeño Salsa?
Calories: 1389, Carbs: 98 grams, Fat: grams, Protein: 29.6 grams, Sugar: 15.9 grams, Salt: 921 grams
How do I prepare Pork Neck & Jalapeño Salsa?
DINNER IS READY: Dish up the rice, top with the pork neck, and drizzle over the reserved pan juices. Scatter over the salsa and drizzle over the sour cream. Great job, Chef! SALSA: Place a pan over medium heat with a drizzle of oil. When hot, fry the corn and the diced peppers until lightly charred, 2-3 minutes. In the final 1 minute, add the remaining NOMU rub. Add to a bowl with the rinsed beans, the diced tomato, the chopped jalapeños (to taste), the lime juice (to taste), a drizzle of olive oil, and season. Loosen the sour cream with water in 5ml increments until drizzling consistency. PORK NECK: 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 1-2 minutes, baste with ½ the NOMU rub, and a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, add the chopped coriander, and cover.
What should be prepared from my kitchen to make Pork Neck & Jalapeño Salsa?
Bell Pepper, Black Beans, Corn, Fresh Chives + Fresh Parsley (10:10) 20g, Fresh Chives + Fresh Parsley (3:3) 6g, Fresh Chives + Fresh Parsley (5:5) 10g, Fresh Chives + Fresh Parsley (8:8) 16g, Jasmine Rice, Lime Juice, NOMU Spanish Rub, Pork Neck Steak, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
How many calories does Pork Neck & Jalapeño Salsa have?
1389 calories
How much fat content does Pork Neck & Jalapeño Salsa have?
grams
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