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

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
Photo of Pork Neck & Jalapeño Salsa
  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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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 - 300ml

  • Fresh Coriander - 10g

  • Pork Neck Steak - 640g

  • NOMU Spanish Rub - 40ml

  • Corn - 200g

  • Bell Pepper - 1

  • Black Beans - 240g

  • Tomatoes - 2

  • Sliced Pickled Jalapeños - 60g

  • Lime Juice - 40ml

  • Sour Cream - 200ml

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