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Cola-glazed pork with charred corn and avocado salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Sweetened with cola, this glaze features mustard, tomato, Worcestershire, and ginger for a flavorful twist.
Ingredients:
  • 125ml cola
  • 11.80 gm Dijon mustard
  • 41.60 gm tomato sauce
  • 24.40 gm Worcestershire sauce
  • 2 tsp ginger, finely grated
  • 36.80 gm sunflower oil
  • 4 Pork Loin Chops
  • 4 corn cobs, husks and silks removed
  • 1 avocado, halved, stoned, peeled, thickly sliced
  • 1 red capsicum, coarsely chopped
  • 100g Brand Australian Baby Leaf Blend
  • 2 spring onions, thinly sliced
  • 42.00 gm lime juice
Instructions:
  • Preheat a barbecue flatplate or large frying pan over medium heat.
  • Combine cola, mustard, tomato sauce, Worcestershire sauce, ginger, and 1 tablespoon of oil in a large bowl, whisk until smooth.
  • Grill pork, basting with cola sauce, for 4 minutes on each side or until just cooked. Place on a plate, cover with foil, and let it rest for 5 minutes.
  • Turn up the heat to high. Cook the corn, rotating occasionally, for 10 minutes until it's beautifully charred and tender. Let it sit for 3 minutes to cool before carefully slicing off the kernels from each cob.
  • In a large bowl, mix together the corn kernels, avocado, bell pepper, salad leaves, spring onion, lime juice, and remaining oil. Season with salt and pepper. Divide the salad and pork among serving plates.

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