Spicy jalapeño poppers are stuffed with a tasty cheese filling and rolled in a crunchy panko coating before being fried to perfection! They are the side dish to the main event; a Mexican spiced-pork rump! Finished off with a tangy sweet salsa, this dish is absolutely, lip smackingly delicious!
Pork Rump & Jalapeño Poppers
Pork Rump & Jalapeño Poppers
with a corn, red onion & tomato salsa
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Corn
- Cornflour
- Fresh Chives
- Grated Mozzarella & Cheddar Cheese Mix
- NOMU Mexican Spice Blend
- Panko Breadcrumbs
- Pickled Jalapeños
- Pork Rump
- Red Onion
- Sour Cream
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Butter
CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the Corn, the diced Tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rump dry with some paper towel, and season. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown. Remove and drain on a paper towel.
Pork & POPPERS!
Serve the Pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!
CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the Corn, the diced Tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel.
Pork & POPPERS!
Serve the Pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!
CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the Corn, the diced Tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel.
Pork & POPPERS!
Serve the Pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!
CAN I TAKE YOUR COAT?
In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare two more shallow dishes, one containing the Cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes.
LET’S SALSA!
In a bowl, combine the Corn, the diced Tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season.
MEXICAN Pork
Place a pan over a medium-high heat with a drizzle of oil. Pat the Pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
FRY TIME
Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumb side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel.
Pork & POPPERS!
Serve the Pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious!
Frequently Asked Questions
What is the preparation time for Pork Rump & Jalapeño Poppers?
The preparation time for Pork Rump & Jalapeño Poppers with a corn, red onion & tomato salsa is between 30 and 50 minutes.
What is the total time required to make Pork Rump & Jalapeño Poppers with a corn, red onion & tomato salsa?
The total time required to make Pork Rump & Jalapeño Poppers with a corn, red onion & tomato salsa is between 40 and 60 minutes.
How many servings does Pork Rump & Jalapeño Poppers provide?
4 servings
What are the main ingredients in Pork Rump & Jalapeño Poppers?
Corn, Cornflour, Fresh Chives, Grated Mozzarella & Cheddar Cheese Mix, NOMU Mexican Spice Blend, Panko Breadcrumbs, Pickled Jalapeños, Pork Rump, Red Onion, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Pork Rump & Jalapeño Poppers?
Calories: 967, Carbs: 53 grams, Fat: grams, Protein: 51.5 grams, Sugar: 16.5 grams, Salt: 60 grams
How do I prepare Pork Rump & Jalapeño Poppers?
FRY TIME: Return the pan to a high heat with enough oil to cover the base. Once hot, fry the jalapeño poppers, on the crumbed side, for 2-4 minutes or until golden brown on all sides. Remove and drain on a paper towel. LET’S SALSA!: In a bowl, combine the corn, the diced tomato, the diced red onion, seasoning, and a drizzle of oil. Loosen the remaining sour cream with a splash of water and season. PORK & POPPERS!: Serve the pork rump slices with the salsa and jalapeño poppers on the side. Serve the loosened sour cream as dipping sauce and garnish with the remaining chives. Delicious! CAN I TAKE YOUR COAT?: In a bowl, combine the ½ the sour cream, the grated cheese, and ½ the chopped chives. Carefully spoon the cheese mixture into the seed compartment of the halved jalapeños. Set aside. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes, one containing the cornflour (lightly seasoned) and the other containing the breadcrumbs. Lightly coat the jalapeño skin (the side that is not stuffed with cheese) in the cornflour, then the egg mixture, and lastly in the breadcrumbs. Dust off any excess in between coatings. Repeat with the remaining jalapeños. On completion, pop in the fridge to chill for 10-12 minutes. MEXICAN PORK: Place a pan over a medium-high heat with a drizzle of oil. Pat the pork rump dry with some paper towel, and season. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked through (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the spice blend. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
What should be prepared from my kitchen to make Pork Rump & Jalapeño Poppers?
Corn, Cornflour, Fresh Chives, Grated Mozzarella & Cheddar Cheese Mix, NOMU Mexican Spice Blend, Panko Breadcrumbs, Pickled Jalapeños, Pork Rump, Red Onion, Sour Cream, Tomato, Tomatoes
How many calories does Pork Rump & Jalapeño Poppers have?
967 calories
How much fat content does Pork Rump & Jalapeño Poppers have?
grams
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