Chilli & Lime Pork Salad Bowls
Ingredients
- 4 (about 175g each) Otway Pork loin steaks, 2cm thick
- ¼ cup sweet chilli sauce
- 2 tablespoons lime juice
- 2 cobs of sweetcorn, husks and silks removed
- 2 x 250g packets 90-second quick cook brown rice
- 250g cherry tomatoes, halved
- 2 baby gem lettuce, trimmed and quartered lengthways
- 1 large just-ripe avocado, sliced
- 1 green onion (shallots), trimmed and thinly sliced diagonally
- Coriander leaves and lime wedges, to serve
Lime & Honey Dressing:
- ¼ cup vegetable oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 2 teaspoons honey
- ¼ teaspoon wasabi
Method
Combine sweet chilli sauce and lime juice in a large snap-lock bag. Season with salt and pepper. Add pork steaks, seal the bag and toss until well coated. Refrigerate for 15 minutes.
- Meanwhile, heat a greased char-grill pan or pan over high heat. Add corn to pan and cook, turning occasionally, for 10 minutes or until charred on all sides. Transfer to a chopping board. Set aside to cool.
Place pork onto the greased pan and cook for 6 minutes on one side, flip over and cook for a further 2 minutes. Transfer to a plate, loosely cover with foil and rest for a final 2 minutes.
Cook rice following packet instructions. To make the lime & honey dressing, combine all ingredients in a screw-top jar. Season with salt and pepper. Shake until well combined.
Slice pork into 1cm-thick strips. Slice corn kernels from the cobs. Arrange pork, corn, rice, tomatoes, lettuce, avocado and green onions in 4 serving bowls. Drizzle with dressing. Sprinkle with coriander leaves and serve with lime wedges.
Recipe courtesy of Australian Pork Limited.
