CROWD FAVOURITE PULLED PORK WEDGES WITH CUCUMBER SALSA & CHILLI CORN
Serves 4 Ready in 45 minutes
Ingredients
Wedges
■ 800g potatoes, cut into wedges ■ 1 drizzle of oil
■ 90g Colby cheese, grated
Pork
■ 1 carrot, grated
■ 1 drizzle of oil
■ 1⁄ tsp salt
2
■ 1 tsp ground cumin
■ 1 tsp ground coriander
■ 1 tsp smoked paprika
■ 1⁄ tsp oregano
4
■ pinch chilli powder
■ 1⁄ tsp garlic powder
4
■ 600g pulled free-farmed pork
■ 100g barbecue sauce (use your favourite)
■ 1 cup chicken stock
Corn
■ 250g frozen corn
■ 1 pinch of chilli flakes (optional)
■ 1 drizzle of oil
Salsa
■ 1 telegraph cucumber, 1cm dice ■ 30g spicy pepitas (optional)
■ 2 tsp white wine vinegar
Barbecue Sour Cream ■ 125g lite sour cream
■ 2 Tbsp barbecue sauce
To serve
■ 30g sliced jalapenos
Method
Preheat oven to 230C (or 210C fan bake).
Cut potatoes into wedges. Spread in a single layer on a large lined oven tray and toss with oil. Season with salt and pepper and roast on upper oven rack for 25-30 minutes, until tender and golden. Turn once during cooking. While cooking, grate cheese.
Prep and cook wedges:
Grate carrot. Heat oil in a large pot on medium-high heat. Cook carrot with salt for 3-4 minutes, until soft. Add spices and cook for about 30 seconds, until fragrant. Add pork, first measure of barbecue sauce and stock. Bring to a simmer, cover with lid and cook on low-medium heat for 5-6 minutes, until pork is hot through. Stir occasionally. Add a splash of water if sauce dries out. Season to taste with salt and pepper.
Prep and cook pork:
Toss corn with chilli flakes and oil on a lined oven tray. Roast for about 10 minutes below potatoes,
Prep and cook corn:
until golden.
Dice cucumber and toss in a medium bowl with pepitas, vinegar and a pinch of salt. Set aside to serve.
Prep salsa:
In a small bowl, combine sour cream and second measure of
Make sour cream:
barbecue sauce.
Add pork to tray with potatoes and top with cheese. Bake for 3-5 minutes until cheese has melted.
Grill wedges:
Wedges topped with corn, salsa, barbecue sour cream and jalapenos.
Serve:
Each week
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