Mexican Pork with Homemade Salsa Coriander Rice

Nutrition per serving

Calories674 kcal
Protein50 g
Carbs61.6 g
Fats26.7 g
Saturated Fat5.5 g
Monounsaturated Fat15.9 g
Polyunsaturated Fat3.6 g
Sugars4.4 g
Fiber8.2 g
Sodium261 mg


Green Onions/Spring Onions or Scallions (including tops and bulb)
Sweet Smoked Paprika
Fennel Seed
Chopped Tomatoes (canned)
Peppers, Jalapeno
Plain soy yogurt
Fresh Coriander
Olive Oil
Olive Oil
Brown Rice (medium-grain)
Pork Chop
1. Chop the spring onion into ½ cm rounds, then separate the white part from the green.

2. Slice the pork into 1cm thick slices, then slice widthways into bite-sized pieces.

3. Peel/finely dice the garlic.

4. Chop a tsp of the jalapeños.

5. Chop the coriander.

Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.

2. In a non-stick pan, heat a tsp of olive oil over medium heat. Add the pork with the fennel seeds, smoked paprika and stir-fry continuously stirring for 20 minutes.

3. In another pan, heat ½ a tbsp of olive oil over medium-low heat. Add the white part of the spring onion with the garlic, onion and cook for a few minutes before adding the tomatoes, jalapeños with a pinch of salt (optional) and pepper. Stir, then bring the mixture to a gentle boil and simmer into a thick sauce.

4. Meanwhile, in a bowl, add a quarter of an avocado and mash with the back of a fork before adding a pinch of lime zest, the soy yogurt, ½ a tsp of lime juice and mix until smooth.

5. Stir the chopped coriander, green part of the spring onion into the cooked rice.

6. Serve the rice with the pork, salsa on the side and the avocado drizzled over the top.