Beans and pork are the mainstay of most Latin American countries.
Ingredients
- 4x 200g pork cutlets, trimmed
- 2 limes
- 1 orange
- 2 cloves garlic
- 3 cobs corn
- 1 red onion
- 60ml (1/4 cup) olive oil
- 440g can black beans (see note)
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried chilli flakes, plus extra, to serve
- 125ml (1/2 cup) dry white wine
- 1/4 bunch mint
- 1/4 bunch coriander
- 120g (1/2 cup) sour cream
Method
- Step 1Place pork in a large bowl. Grate zest and squeeze over juice of 1 lime. Juice over orange and crush in garlic. Set aside at room temperature to marinate.
- Step 2Meanwhile, remove husks from corn, then, holding cobs upright on a work surface, cut kernels away from cobs. Finely chop onion.
- Step 3Heat 1 tablespoon oil in a large frying pan over high heat. Add corn and season with salt and pepper. Cook, stirring, for 2 minutes or until just tender. Drain and rinse beans, then add to pan. Cook, tossing, for 1 minute or until warmed through (take care not to break up beans). Add onion and toss to combine, then remove pan from heat and loosely cover with foil to keep warm.
- Step 4Drain pork and reserve marinade, then pat dry with paper towel. Combine oregano, cumin, chilli, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl, then rub over pork.
- Step 5Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium–high heat. Add pork and cook for 3 minutes each side or until golden. Add reserved marinade and wine, then bring to a simmer, reduce heat to medium and cook for a further 3 minutes or until cooked through. Transfer to a plate and loosely cover with foil. Simmer sauce for a further 3 minutes or until syrupy.
- Step 6Tear leaves from herbs over beans. Squeeze over juice from remaining lime and gently toss. Divide pork and beans among plates and drizzle with sauce. Scatter extra chilli over sour cream and serve with pork.
Notes
Canned black beans are from Harris Farms and delis.
Substitute a 400g can kidney beans.
Substitute skinless chicken breasts for pork, if you prefer.
- Author: Sophia Young & Jessica Brook
- Image credit: Ben Dearnley
- Publication: MasterChef
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