Adobo grilled pork
Ready in around 20 mins
- Energy: 1947kj (465Kcal)
- Protein: 45g
- Carbohydrate: 44g
- Fat: 12g
- Contains: Milk, Soy, Sulphites
-
1. TO PREPARE THE SLAW AND VEGETABLES:
Place the coleslaw into a salad bowl. Just before serving pour in the mango chipotle dressing, season with salt and toss to combine. Slice the roasted capsicum into ½ slices.
-
2. TO PREPARE THE FIESTA RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the capsicum, season with salt and cook for 1 min. Open the bag of steamed mixed rice squeezing gently on the bag to break up any large clumps. Add to the pan with the peas and cook for 1-2 mins. Remove from the pan into a serving bowl and cover to keep warm.
-
3. TO COOK THE ADOBO PORK:
Wipe out the pan, respray with oil and place back over a medium heat. Once hot add the adobo pork medallions and cook for 1-2 mins each side or until cooked through. Allow to rest for 2-3 mins before slicing against the grain.
-
TO SERVE:
Spoon mango chipotle slaw into bowls with fiesta rice. Top with sliced adobo pork, pouring over any resting juices and dollop with guacamole.
-
-
- 1 pack of adobo pork medallions
- 1 pack of steamed mixed rice
- 1 pot of mango chipotle dressing
- 1 pot of guacamole
- 1 pot of peas
- 1 pot of roasted capsicum
- 1 bag of coleslaw
SHARE YOUR CREATION WITH US!
use the hashtag #woopnz to be featured