Pulled pork with chipotle mayo

Name: Pulled pork with chipotle mayo
Cook time: 15 min
Yield: 1
Cuisine: Mexico city, Mexico

pickled red cabbage, brown and wild rice and a tomato, corn, black bean and coriander salsa

Ready in around 15 mins

RECIPE FACT:

Stone tools have been found in Mexico that suggest the existence of humans there around 23,000 years ago.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MAKE THE SALSA:

Dice the tomato into ½ cm cubes. Roughly chop the coriander including the stalk which has lots of flavour. In a bowl mix the tomato, coriander and corn and black beans with a drizzle of olive oil, and season with salt and pepper. Set aside until serving.
2. TO MAKE THE PORK AND PICKLED CABBAGE:

Heat a drizzle of cooking oil in a non-stick pan over a medium-high heat. Once hot add the red cabbage and sauté for 2-3 mins to soften. Pour in the pickling mix and cook for 1 more min. Remove from the pan and place in a bowl to keep warm. Add the pulled pork to the pan and cook for 3 mins to heat through, stirring once or twice. Add Mexican pork spice and cook for a further 1 min. Season with salt and pepper to taste.
3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed wild and brown rice and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins until hot. Pan method: Open the bag of steamed wild and brown rice. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon rice into bowls. Top with pulled pork and pickled cabbage. Spoon over tomato, corn, black bean and coriander salsa. Lastly dollop over the chipotle mayo.