What are the main ingredients in Pork Neck & Jalapeño Salsa?

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

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?

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

Pork Neck & Jalapeño Salsa

Here’s an interesting #FoodieFact for you, Chef! Salsa means ‘sauce’ in both Italian and Spanish. This refreshing & spicy condiment, 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

with sour cream, corn, black beans, & pickled jalapeños

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Black Beans
Corn
Fresh Coriander
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

Serves 1

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!

Jasmine Rice - 75ml
Fresh Coriander - 3g
Pork Neck Steak - 160g
NOMU Spanish Rub - 10ml
Corn - 50g
Bell Pepper - 1
Black Beans - 60g
Tomato - 1
Sliced Pickled Jalapeños - 10g
Lime Juice - 10ml
Sour Cream - 50ml

Download the Recipe

Serves 2

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!

Jasmine Rice - 150ml
Fresh Coriander - 5g
Pork Neck Steak - 320g
NOMU Spanish Rub - 20ml
Corn - 100g
Bell Pepper - 1
Black Beans - 120g
Tomato - 1
Sliced Pickled Jalapeños - 30g
Lime Juice - 20ml
Sour Cream - 100ml

Download the Recipe

Serves 3

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!

Jasmine Rice - 225ml
Fresh Coriander - 8g
Pork Neck Steak - 480g
NOMU Spanish Rub - 30ml
Corn - 150g
Bell Pepper - 1
Black Beans - 180g
Tomatoes - 2
Sliced Pickled Jalapeños - 45g
Lime Juice - 30ml
Sour Cream - 150ml

Download the Recipe

Serves 4

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!