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Adobo grilled pork

with fiesta rice and mango chipotle slaw

Ready in around 20 mins

RECIPE FACT:
Adobo, derived from the Spanish word “adobar,” which means to marinate, adobo was originally a method of both flavouring and preserving raw food.
Nutritional Info:
  • Energy: 1947kj (465Kcal)
  • Protein: 45g
  • Carbohydrate: 44g
  • Fat: 12g
  • Contains: Milk, Soy, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 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.

Ingredients In your box:
  • 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

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