Name: Pork burrito bowls
Total time: 1800 s
Yield: 4
Ingredients: 1 pack pork loin steak; 1/2 jar Mexican paste; 2 sweet corn on the cob; 2 lime; 1 red chilli; 1 handful red cherry tomato; 4 spring onion; 1 pack coriander; 75 gram feta cheese; 1 teaspoon vegetable oil; 1 red onion; 2 pepper; 2 pack Mexican rice; 1 tub guacamole; 2 little gem lettuce; to taste pickled red onions; to taste soured cream

Step 1

Cut the pork loin steaks (1 pack) into strips and coat in the Mexican paste (1/2 jar) . Leave to marinate in the fridge while you prepare the rest of the dish.

Step 2

Make the sweetcorn salsa by charring the sweetcorn (2) in a griddle pan over a high heat.

Step 3

Once the corn is golden and lightly charred, remove from the pan and allow to cool slightly.

Step 4

Remove the kernels from the cob and add to a bowl with the lime juice (1) , chilli (1) , tomatoes (1 handful) , half the spring onions (2) , half the coriander (1/2 pack) , crumbled feta (75 g) and a generous drizzle of olive oil. Season to taste.

Step 5

Heat the vegetable oil (5 mL) in a frying pan over a medium-high heat. Once hot, add the pork and cook for 4 minutes before adding the slices of onion (1) and pepper (2) . Reduce the heat and cook for around 10 minutes until the pork is cooked and the veg has softened slightly. If it’s looking a little dry, you can add an extra spoonful of the Mexican paste here.

Step 6

Cook the rice (2 packs) according to pack instructions and then split between four bowls.

Step 7

Add the lettuce (2) , pork, onions, peppers and sweetcorn salsa to each bowl.

Step 8

Top with the guacamole (1 tub) , pickled onions (to taste) , a dollop of sour cream (to taste) , coriander leaves (1/2 pack) , chopped spring onions (2) and a wedge of lime (1) .

Pork burrito bowls

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