Adobo grilled pork

Name: Adobo grilled pork
Cook time: 20 min
Yield: 4
Cuisine: Central America

with mango chipotle slaw and guacamole

Ready in around 20 mins

RECIPE FACT:

“Adobo” is derived from the Spanish word “adobar”, which means to marinate. Adobo was originally a method of both flavouring and preserving raw food.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND RICE:
Slice the roasted capsicum into ½ cm slices. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the capsicum and corn then season with salt and cook for 2-3 mins, stirring occasionally to create a char. Open the bag of steamed mixed rice, squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Remove from the pan into a salad bowl and allow to cool.
2. 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.
3. TO FINISH THE SLAW:
Place the Asian coleslaw into the bowl with the rice. Pour in the mango chipotle dressing, season with salt and toss to combine.
TO SERVE:
Spoon the mango chipotle slaw into bowls. Top with sliced adobo pork, pouring over any resting juices. Dollop with guacamole and sprinkle over the rosemary sprinkles.