PULLED PORK, CAB­BAGE AND CARAMELISED PINEAP­PLE NA­CHOS

Super Food Ideas - - WEEKNIGHT -

SERVES 4 PREP 15 MIN­UTES COOK 20 MIN­UTES

½ cup light sour cream 2 ta­ble­spoons lime juice 440g can pineap­ple slices in nat­u­ral juice 1 ta­ble­spoon ex­tra vir­gin olive oil 1 brown onion, finely chopped 2 gar­lic cloves, crushed 1 ta­ble­spoon ground cumin 1 tea­spoon dried oregano leaves ¼ tea­spoon ground chilli pow­der, plus ex­tra to serve 375g packet pulled pork with smoky bar­be­cue sauce ¼ small red cab­bage, shred­ded 170g packet orig­i­nal corn chips 2 ta­ble­spoons fresh co­rian­der leaves

1 Com­bine sour cream and lime juice in a small bowl. Re­frig­er­ate un­til re­quired. 2 Drain pineap­ple, re­serv­ing juice. Roughly chop pineap­ple. Heat oil in a large fry­ing pan over medium-high heat. Add onion. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add gar­lic, cumin, oregano and chilli. Cook for 1 minute or un­til fra­grant. Re­duce heat to medium. Add pork with the smoky bar­be­cue sauce and ½ cup re­served pineap­ple juice. Dis­card re­main­ing pineap­ple juice. Cook, stir­ring, for 5 to 6 min­utes or un­til heated through and sauce thick­ens slightly. Trans­fer to a heat­proof bowl. Cover to keep warm. 3 Add chopped pineap­ple to pan. Cook for 2 min­utes each side or un­til golden. Trans­fer to a plate. Add cab­bage to pan. Toss for 1 minute or un­til cab­bage is just be­gin­ning to wilt. Re­move from heat. 4 Ar­range corn chips in a serv­ing dish. Spoon pork mix­ture, cab­bage and pineap­ple over corn chips. Dol­lop with sour cream mix­ture. Sprin­kle with ex­tra chilli pow­der and top with co­rian­der. Serve im­me­di­ately. NU­TRI­TION: (per serve) 2984kj; 36.4g fat; 15.9g sat fat; 37.7g pro­tein; 56g carbs; 5.9g fi­bre; 79mg chol; 951mg sodium.

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