Cuban Pork with Succotash
Get your groove on and dazzle your diners with some Cuban BBQ classics with a twist. Succotash - a side of sweet corn, beans and coriander - is the perfect accompaniment to your pork. This colourful medley is bound to become your new favourite side dish!
The quantities provided above are averages only.
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Ingredients
400 g
pork loin steak
½
lemon
1 clove
garlic
1 cob
corn
1 tin
red kidney beans
½
red onion
2
tomatoes
2 tbs
coriander
Not included in your delivery
1 tbs
olive oil
2 tsp
HelloFresh smokey pork rub
salt
pepper
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, zest and juice the lemon. Peel and crush the garlic. Place pork in a large bowl. Sprinkle with the lemon zest and the lemon juice, garlic, HelloFresh smokey pork rub and a good grind of salt and pepper. Set aside at room temperature to marinate.
Meanwhile, microwave the corn for 30 seconds, this will make it easier for you to shuck it and remove those annoying hairs. Holding the corn cob upright on a work surface, cut kernels away from cobs.
Dice the tomatoes. Heat half the oil in a large frying pan over a medium heat. Add the corn kernels and onion and season with salt and pepper. Drain and rinse the kidney beans. Cook, stirring, for 2 minutes or until just tender then add the red kidney beans to the pan. Cook, tossing, for 1 minute or until warmed through (take care not to break up the beans). Add the diced tomato and toss to combine, then remove the pan from the heat and loosely cover with foil to keep warm.
Remove the pork from the marinade and cook in a well oiled frying pan on a medium to high heat for about 5 minutes or until cooked through.
Tore leaves of the coriander. Toss the coriander through the succotash and season well with salt and pepper. Divide the succotash among plates and serve with the smokey pork- enjoy!