PULLED PORK, CABBAGE AND CARAMELISED PINEAPPLE NACHOS
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.