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, kidney beans, bell peppers, & NOMU Spanish Rub. Dollops of this deliciousness are spooned over herbed rice and browned pork neck.
Pork Neck & Jalapeño Salsa
Pork Neck & Jalapeño Salsa
with sour cream, corn, kidney beans, & pickled jalapeños
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Corn
- Fresh Chives + Fresh Parsley (10:10) 20g
- Fresh Chives + Fresh Parsley (5:5) 10g
- Jasmine Rice
- Kidney Beans
- Lime Juice
- Mixed Herbs
- NOMU Spanish 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)
RICE
Rinse and roughly chop the mixed herbs. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 mixed herbs, 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
Return the pan to medium heat with a drizzle of oil, fry the Corn and the peppers until lightly charred, 2-3 minutes. In the final 1 minute, add the remaining NOMU rub. To a bowl, add the beans, the Tomato, the 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
Rinse and roughly chop the mixed herbs. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 mixed herbs, 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
Return the pan to medium heat with a drizzle of oil, fry the Corn and the peppers until lightly charred, 2-3 minutes. In the final 1 minute, add the remaining NOMU rub. To a bowl, add the beans, the Tomato, the 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
Rinse and roughly chop the mixed herbs. Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 mixed herbs, 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
Return the pan to medium heat with a drizzle of oil, fry the Corn and the peppers until lightly charred, 3-4 minutes. In the final 1 minute, add the remaining NOMU rub. To a bowl, add the beans, the Tomatoes, the 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
Rinse and roughly chop the mixed herbs. Place the rice in a pot with 450ml [600ml]|#7DA0D7 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 mixed herbs, 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
Return the pan to medium heat with a drizzle of oil, fry the Corn and the peppers until lightly charred, 3-4 minutes. In the final 1 minute, add the remaining NOMU rub. To a bowl, add the beans, the Tomatoes, the 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, kidney 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, kidney beans, & pickled jalapeños?
The total time required to make Pork Neck & Jalapeño Salsa with sour cream, corn, kidney 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, Corn, Fresh Chives + Fresh Parsley (10:10) 20g, Fresh Chives + Fresh Parsley (5:5) 10g, Jasmine Rice, Kidney Beans, Lime Juice, Mixed Herbs, NOMU Spanish Rub, Pork Neck Steak, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Pork Neck & Jalapeño Salsa?
Calories: 1406, Carbs: 97 grams, Fat: grams, Protein: 30.6 grams, Sugar: 15.9 grams, Salt: 761 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: Return the pan to medium heat with a drizzle of oil, fry the corn and the peppers until lightly charred, 2-3 minutes. In the final 1 minute, add the remaining NOMU rub. To a bowl, add the beans, the tomato, the 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: Rinse and roughly chop the mixed herbs. Place the rice in a pot with 150ml [300ml]|#7DA0D7 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 mixed herbs, and cover.
What should be prepared from my kitchen to make Pork Neck & Jalapeño Salsa?
Bell Pepper, Corn, Fresh Chives + Fresh Parsley (10:10) 20g, Fresh Chives + Fresh Parsley (5:5) 10g, Jasmine Rice, Kidney Beans, Lime Juice, Mixed Herbs, NOMU Spanish Rub, Pork Neck Steak, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
How many calories does Pork Neck & Jalapeño Salsa have?
1406 calories
How much fat content does Pork Neck & Jalapeño Salsa have?
grams
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