A charred corn & cauliflower salad, served with tangy pops of sun-dried tomatoes & fiery chilli, lies next to juicy pork slices with scatterings of creamy feta and toasted seeds. Time to take a forward step and get into the salsa rhythm, Chef!
Pork Neck & Sweetcorn Salsa
Pork Neck & Sweetcorn Salsa
with charred cauliflower, sun-dried tomatoes & Danish-style feta
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Cauliflower Florets
- Corn
- Danish-style Feta
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lemon Juice
- NOMU Mexican Spice Blend
- Pork Neck Steak
- Pumpkin Seeds
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & CORN
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
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 a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
Pumpkin Seeds - 10g
Cauliflower Florets - 150g
Corn - 40g
Fresh Chilli - 1
Lemon Juice - 10ml
Fresh Coriander - 3g
Sun-dried Tomatoes - 25g
Pork Neck Steak - 160g
NOMU Mexican Spice Blend - 10ml
Salad Leaves - 20g
Danish-style Feta - 30g
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & CORN
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
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 a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
Pumpkin Seeds - 20g
Cauliflower Florets - 300g
Corn - 80g
Fresh Chilli - 1
Lemon Juice - 20ml
Fresh Coriander - 5g
Sun-dried Tomatoes - 50g
Pork Neck Steak - 320g
NOMU Mexican Spice Blend - 20ml
Salad Leaves - 40g
Danish-style Feta - 60g
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & CORN
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
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 a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
Pumpkin Seeds - 30g
Cauliflower Florets - 450g
Corn - 120g
Fresh Chillies - 2
Lemon Juice - 30ml
Fresh Coriander - 8g
Sun-dried Tomatoes - 75g
Pork Neck Steak - 480g
NOMU Mexican Spice Blend - 30ml
Salad Leaves - 60g
Danish-style Feta - 90g
POP THE PUMPKIN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CAULI & CORN
Place a deep pan over medium high heat with a drizzle of oil. When hot, fry the cauliflower pieces and the corn until charred, 4-6 minutes (shifting occasionally). Remove from the pan.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred cauli & corn, the lemon juice, ½ the chopped coriander, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
GOLDEN PORK IN A PAN
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 a knob of butter and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed leaves, top with the loaded cauli & corn, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve with the pork slices on the side.
Pumpkin Seeds - 40g
Cauliflower Florets - 600g
Corn - 160g
Fresh Chillies - 2
Lemon Juice - 40ml
Fresh Coriander - 10g
Sun-dried Tomatoes - 100g
Pork Neck Steak - 640g
NOMU Mexican Spice Blend - 40ml
Salad Leaves - 80g
Danish-style Feta - 120g
Woolies Products in this dish
