Caribbean pork

Name: Caribbean pork
Cook time: 25 min
Yield: 2

with roasted corn rice and mojo verde

Ready in around 25 mins

RECIPE FACT:

Mojo originated in the Canary Islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo), and spicy red mojo (mojo picón).

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the silverbeet into ½ cm strips discarding the stalks. Dice the roasted capsicum into 1 cm squares. Roughly chop the coriander, including the stalks and set aside. Remove and discard the stem of the makrut lime leaves then slice finely.
2. TO COOK THE RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and cook for 2-3 mins. Add the steamed rice, silverbeet, capsicum and lime leaves. Season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE PORK:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the Caribbean pork medallions, season with salt and pepper and cook on each side for 1-2 mins.
TO SERVE:
Spoon the roasted corn rice onto plates and top with caribbean pork. Dollop with Mojo verde then sprinkle with toasted coconut chips and chopped coriander.