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Pork taco bowl with smoky tomato salsa
Pork taco bowl with smoky tomato salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Bowl food: Easy, delicious, minimal clean up - perfect for summer dining.
Ingredients:
  • 1/4 tsp chilli powder
  • 2 tsp dried oregano
  • 1 tsp lime rind, finely grated
  • 36.40 gm extra virgin olive oil
  • 3.75 gm smoked paprika
  • 500g pork leg steaks, sliced
  • 450g packet 2-1/2 minute microwave long-grain white rice
  • 425g can black beans, drained, rinsed
  • 82.50 ml fresh coriander leaves, chopped, plus extra to serve
  • 200g cherry tomatoes, halved
  • 21.00 gm lime juice
  • 440g can pineapple slices in natural juice
  • 1 red onion, halved, cut into thin wedges
  • 1 avocado, roughly chopped
  • 1/2 x 230g packet white corn tortilla strips
  • Lime wedges, to serve
Instructions:
  • Mix together garlic, cumin, chili, oregano, citrus rind, half of the oil, and 1 teaspoon paprika in a glass or ceramic bowl. Add pork and thoroughly coat the meat.
  • Prepare rice according to package instructions. Place the cooked rice in a heatproof bowl and mix in the beans and 1/4 cup of fresh coriander. Season with salt and pepper to taste, then cover to maintain warmth.
  • Toss the tomato with the remaining paprika while heating a greased barbecue hotplate or frying pan over medium-high heat. Cook the tomato for 2 minutes, tossing occasionally, until it just starts to soften. Transfer the tomato to a heatproof bowl and mix in the lime juice and remaining coriander. Season with salt and pepper to taste.
  • Separate pineapple from juice, saving 1/4 cup. Cut pineapple into quarters.
  • Heat the rest of the oil in a hotplate or frying pan over medium-high heat. Add pineapple and onion, cook for 3 minutes until pineapple is golden, transfer to a bowl. Cook the pork for 3-4 minutes until browned and cooked through. Return pineapple and onion to the pan, add in pineapple juice and brown sugar, cook for 1-2 minutes until caramelized.
  • Separate the rice mixture into bowls. Add pork, pineapple, onion, avocado, and tortilla strips on top. Pour the tomato mixture over. Garnish with extra coriander and lime wedges to serve.

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