Southwest Pork with Lime Avocado Cream

Sep 27, 2019 | Meats, Salads & Vegetables | 0 comments

It’s been a hot minute since I was up to doing any kind of experimenting in my kitchen but with the nights being lighter for longer and more crisp vegetables coming in to season (and getting cheaper), I wanted to try something that used my new appliance – hello Air Fryer!

But it also had to be fresh. And for me that means lime and coriander.

Southwest Pork Salad with Lime Avocado Cream
Print
Southwest Pork Salad with Lime Avocado Cream
Prep Time
20 mins
Cook Time
25 mins
 
For this delicious Thursday night experiment, we used pork slices (skin and fat on) sliced into finger thick pieces. I marinaded them in a bowl for about 30 minutes and then tried out the rotating container on my Air Fryer. You could do the pork slices in a pan or you could use leftovers from a pulled pork. Also, pork mince would be just as good!
Course: Main Dishes, Salads & Vegetables
Cuisine: American
Servings: 4
Ingredients
For the meat:
  • 1 tablespoon olive oil
  • 400 gram pork slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
For the dressing:
  • 1 avocado
  • 1 teaspoon crushed garlic
  • juice of 1 lime
  • 80 g coconut cream
  • 2 tablespoons extra virgin olive oil
  • 1/2 handful coriander chopped
  • Leisurely grind of black pepper
For the salad:
  • 1 head cos Lettuce
  • 1 handful coriander chopped
  • 1 small red onion
  • 2 spring onions
  • 1 orange capsicum
  • 2 tomatoes
  • 1 kumara chopped and roasted
Instructions
  1. Chop and roast the kumara first. Preheat the oven to 180 degrees. It should only take about 20 mins.
  2. I put the pork into the air fryer for 25 mins at fan 3, 220 degrees and for ours, on rotate.
  3. If you are doing it in a pan, heat the large pan over medium heat. Add a little oil and saute meat with salt and spices until meat is warmed through. Remove from heat.
  4. For the dressing: Peel and pit your avocado. Chop the coriander. Juice the lime. Combine all of the dressing ingredients in a food processor or blender and process until creamy smooth. Or, mash the avocado with a fork and slowly add the other ingredients.
  5. For the salad: Chop the lettuce. Chop the onions. Dice the capsicum.
  6. Combine salad ingredients in a bowl.
  7. Serve the kumara on one side, the salad on the other, the pork on top and a very very liberal amount of dressing!

Comments

comments

Add Yours