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Tuesday, August 14, 2012

Pork Mexicana


As we all know, once any cut of meat has been cooked it must be allowed to rest for a certain amount of time to allow the fibres to relax, and the juices to be redistributed through the flesh.

This resting period provides you a great opportunity to add some additional flavours to the meat and that is exactly what I have done with this recipe. As soon as the pork is taken off the grill, top it with the salsa and allow to rest for a few minutes before cutting in. As the pork rests it will draw in the flavours and juices of the salsa and you will end up with a deliciously tender, juicy piece of steak!


What Will I Need?

Pork
4 pork steaks
1 Garlic clove, minced
1 tsp cumin
¼ tsp paprika
¼ cup olive oil

Salsa
1 garlic clove, minced
2 spring onions, finely diced
1 large red chilli, finely diced
½ cup fresh coriander, chopped
2 large tomatoes, diced
1 ½ tbsp. lime juice
¼ tsp salt

What Now?

1.              Pork: In a marinade bag, combine the garlic, cumin, parika, olive oil and pork and set aside to marinate.

2.              Salsa: In a small bowl, gently toss the garlic, spring onions, chilli, coriander, tomatoes, lime juice and salt. Set aside for at least an hour to let the flavours develop.

3.              Pork: Heat your griddle over a medium-high heat and cook the pork on each side for 3-4 minutes, or until cooked to your preference.

4.              Transfer the pork to the plates they will be served on and immediately top with the salsa. Allow the pork to rest for a few minutes before serving.