In the Summer Time when the weather is Fine, you’ve got salad, you’ve got salad on your mind! Well Hey I have salad on my mind… and there is no salad like a salsa when it’s hot.
On Monday night I was cooking for a friend at her place, so I needed something quick, easy, and tasty.. I had made this a month or so ago and posted a photo on FB, Jules liked the photo so I thought I would cook it for her.
I love the idea of different types of Salsa’s. A good Salsa is fresh with a zing. In this case the mango and avocado work together with the crunch of corn, capsicum and sping onions, the Zing was proudly brought to you by the juice of Lemon and Lime… All the players came together to form the prefect accompaniment to the oven baked (slightly spicy) pork.
I got my Pork from Woolworth’s – it is a ready to go vacum pack called – Butterflied pieces of pork with herbs and spices. I set the oven to 180c and then pan fried the pork sealing each side, then popped it on an oven tray (with some baking paper on the bottom for easier cleaning) & wacked it in the oven for about 30mins (note if one piece is thicker than the other you may need to put it in for a little longer taking the thinner pieces out to rest.)
You could use other Pork, like a cutlet and marinate it yourself… Don’t like Pork – You could also do the salsa with lamb or chicken. If you are vegetarian or vegan – tofu would be nice (you could rub a little chilli and lemon on it and pan fry it quickly) add a few cashew nuts to the salsa too. Just make the salsa before quickly pan frying your tofu!
The alternative to cooking in the Oven is the BBQ. I like the Oven method it makes it juicy – the BBQ will do the same if you are a good BBQer – and the trick is again to seal it on the BBQ and then turn it down to cook slowly and not burn or dry it out.
Now onto the Salsa – While this is cooking in the oven, I grab a big bowl and put the following in..
1 can of Corn Kernels (420g) drained
1/2 Large Red Capcium (or 1 smaller one) (diced into small pieces)
3 Sping Onions, finely sliced (into rounds)
1 Mango – slice off the cheeks, then cross hatch and scoop out of skin with a spoon, chop other bits off the mango as you can (before hitting the stone) into cubes.
1 Avocado – Halve lengthways and then take stone out (with a sharp knife hit the stone, twist and it will pop out) then cross hatch each half and scoop out with a teaspoon.
Juice of 1/2 lemon & 1/2 Lime (or a full lemon if you have no lime) this is important for zesty flavour and also to stop anything from browning.
Stir it all together gently, the avacado may breakdown a little but will add to the citrus dressing. I put a little crack of sea salt over it too. All ready to go!
So when the Pork is cooked I let it rest for a few minutes before slicing it, plate the pork with some rocket leaves (for a peppery flavour) and the salsa – I use the salsa as a bit of a condiment with the pork… Very tasty and ready in around 35mins – Love Summer! This is quick and If I can say so myself tastier than take away!
Oh BTW the Packet of Pork (approx 700gm) and the Salsa recipe will feed 4 people
Till next time