Thursday, 17 July 2014

Iron Foodie Entry: Spiced Pork Tacos with Fresh Mango Salsa



I recently entered the Iron Foodie contest i didn't win this time but got 71 votes which i pretty stoked about. Anyways keep watching chopcookdine on Facebook and instagram as i am planning on entering more recipes in upcoming contests!
Iron Foodie Entry: Spiced Pork Tacos with Fresh Mango Salsa

71 votes

Naomi Rebecca’s Spiced Pork Tacos with Fresh Mango Salsa

The recipes are in for our Iron Foodie recipe competition and now it’s your chance to vote for your favourite - voting ends Sunday 13 July, 11pm. Foodie will test the three most popular entries in our foodie lab and choose the champion by 21st July.
Check out Iron Foodie entry Naomi Rebecca’s mango recipe. 
Cooking time: 30–45 minutes
Serves 2

Ingredients

Mango salsa:
  • 3 shallots
  • 1 mango
  • 12 cherry tomatoes
  • 1 birds eye chili (for milder salsa use less)
  • Juice of 1 ½ limes
Slaw:
  • ½ a small cabbage
  • ½ of 1 large carrot
  • 4 tablespoons mayonnaise
  • 1 teaspoon hoisin sauce
  • Juice of 1 ½ limes
Pork:
  • 200g boneless pork (pork tenderloin or loin chops will work)
  • 1 teaspoon cumin seeds
  • ½ teaspoon 5 spice powder
  • ¼ teaspoon sea salt (or more to taste)
  • 3 tablespoons olive oil
  • 1 package corn tortillas (I bought Reser’s yellow corn tortillas at Oliver’s)
  • 1 lime cut into slices seeds removed

Method

Pork:
  1. Roast cumin seeds for a few minutes in oven, be careful not to burn. Grind in mortar and pestle. Mix in 5 spice powder.
  2. Rub pork with spices, set aside make salsa and slaw.
  3. Heat oil in skillet, sauté pork at low heat for about 8 minutes. Remove from pan finely slice and cook for an additional 2-4 minutes until cooked through.
Mango salsa: 
  1. Start by slicing mango into small chunks, to cut mango slice off both sides of mango staying as close as possible to flat mango pit. Make cross-cut slices on each side making sure to not cut through skin. Scoop out flesh with spoon.
  2. Chop tomatoes, finely chop shallots, finely mince birds eye chili.
  3. Combine all the ingredients in a medium sized bowl. Set aside
Slaw:
  1. Finely slice cabbage.
  2. Peel carrot, then grate with either a cheese grater or papaya slicer
  3. Whisk mayonnaise, hoisin sauce and lime together in large bowl. Add sliced cabbage and grated carrot. Mix. Set aside
Tortilla:
  1. Cook tortilla in skillet for about one minute each side, wrap in tea towel to keep warm, repeat.
  2. Assemble
  3. On tortilla place slaw, pork and top with mango salsa. Squeeze fresh lime wedge on top. Enjoy

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