eCook Meal
Pork Neck & Sweetcorn Salsa
with charred cauliflower, sun-dried tomatoes & Danish-style feta
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!
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.10
for 4 servings · R28.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Cauliflower Florets needs 600 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 86% of packR48.85
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Pork Neck Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cauliflower Florets, Chilli, Corn, Feta, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Pork Neck Steak, Pumpkin Seeds, Salad Leaves, Tomato
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Pork Neck & Sweetcorn Salsa?
Cauliflower Florets, Chilli, Corn, Feta, Fresh Coriander, Lemon Juice, NOMU Mexican Spice Blend, Pork Neck Steak, Pumpkin Seeds, Salad Leaves, Tomato
How many calories does Pork Neck & Sweetcorn Salsa have?
1148 calories
How much fat content does Pork Neck & Sweetcorn Salsa have?
grams