A charred corn & cauliflower salad, served with tangy pops of sun-dried tomatoes & cayenne pepper, 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:
- Baby Marrow
- 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
- Butter (optional)
- Paper Towel
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.
CHAR THE Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred Corn, the charred baby marrow, 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
Pat the Pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the Pork slices on the side.
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.
CHAR THE Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred Corn, the charred baby marrow, 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
Pat the Pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the Pork slices on the side.
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.
CHAR THE Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred Corn, the charred baby marrow, 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
Pat the Pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the Pork slices on the side.
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.
CHAR THE Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
COOK THE MARROWS
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
BOWL THEM OVER
In a bowl, combine the sliced chilli (to taste), the charred Corn, the charred baby marrow, 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
Pat the Pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning.
DINNER? DONE!
Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the Pork slices on the side.
Frequently Asked Questions
What is the preparation time for Pork Neck & Sweetcorn Salsa?
The preparation time for Pork Neck & Sweetcorn Salsa with charred cauliflower, sun-dried tomatoes & Danish-style feta is between 25 and 45 minutes.
What is the total time required to make Pork Neck & Sweetcorn Salsa with charred cauliflower, sun-dried tomatoes & Danish-style feta?
The total time required to make Pork Neck & Sweetcorn Salsa with charred cauliflower, sun-dried tomatoes & Danish-style feta is between 35 and 55 minutes.
How many servings does Pork Neck & Sweetcorn Salsa provide?
4 servings
What are the main ingredients in Pork Neck & Sweetcorn Salsa?
Baby Marrow, 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
What is the nutritional information of Pork Neck & Sweetcorn Salsa?
Calories: 1148, Carbs: 29 grams, Fat: grams, Protein: 28.4 grams, Sugar: 13.1 grams, Salt: 824 grams
How do I prepare Pork Neck & Sweetcorn Salsa?
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. CHAR THE CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. COOK THE MARROWS: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. BOWL THEM OVER: In a bowl, combine the sliced chilli (to taste), the charred corn, the charred baby marrow, 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: Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side, depending on the thickness. In the final minute, baste with a knob of butter (optional) and the NOMU spice blend. Remove from the pan and rest for 5 minutes before slicing and seasoning. DINNER? DONE!: Plate up the rinsed green leaves, top with the loaded baby marrow, and crumble over the drained feta. Scatter over the remaining coriander and the toasted pumpkin seeds. Serve the pork slices on the side.
What should be prepared from my kitchen to make Pork Neck & Sweetcorn Salsa?
Baby Marrow, 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
How many calories does Pork Neck & Sweetcorn Salsa have?
1148 calories
How much fat content does Pork Neck & Sweetcorn Salsa have?
grams
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