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Cuban mojo pork with avocado and corn slaw
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Make a crowd-pleasing meal with delicious spiced pork, avocado, and corn wraps.
Ingredients:
  • 42.00 gm lime juice
  • 1/3 bunch coriander, leaves and stems chopped
  • 62.50 ml mint leaves, chopped
  • 42.00 gm orange juice
  • 1/2 tsp dried oregano
  • 1.25 gm ground cumin
  • 400g Pork Sirloin Steak
  • 1 large corn cob, husk and silks intact
  • 200g pkt Coleslaw
  • 1 large avocado, stoned, peeled, coarsely chopped
  • 4 Brand White Soft Wraps
Instructions:
  • Set aside 1 tablespoon each of oil and lime juice. Blend coriander, mint, orange juice, oregano, cumin, and the rest of the oil and lime juice in a food processor until smooth. Season to taste.
  • In a shallow dish, lay the pork. Drizzle over 1 tablespoon of the coriander mixture and toss to ensure the pork is coated. Refrigerate for 5 minutes to allow the flavors to marinate.
  • First, rinse the corn. Microwave it on high for 3 minutes on a microwave-safe plate. Let it cool, then remove the husk and silks. Cut down the side of the cob to remove the kernels with a sharp knife. Combine the corn kernels, coleslaw, and avocado in a large bowl. Drizzle with the reserved oil and lime juice, season, and gently toss to combine.
  • Preheat a large non-stick frying pan over medium heat. Sear pork for 3 minutes on each side for medium doneness, or until desired. Let it rest for 2 minutes, then slice thinly.
  • Preheat a chargrill to high heat. Grill the wraps for 1-2 minutes until they have a light char. Arrange them on serving plates. Add slaw and pork on top. Finish by drizzling with the remaining coriander mixture.

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