Abuela's Aromatic Pork & Rice Bowl
with Cherry Tomato Salsa & Corn Cob
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Savour the deep, heritage flavors of succulent pork infused with an authentic Abuela’s marinade, served over fragrant garlic rice. This vibrant bowl is loaded with a juicy corn cob, zesty tomato salsa and a signature drizzle of creamy garlic aioli. It’s a bold, soul-warming meal that brings a taste of tradition to your dinner table with a modern, flavourful twist.
Ingredients
1
Garlic
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Corn
1
Snacking Tomatoes
250 g
Pork Strips
1
Abuela's Marinade
(May be present: Wheat, Gluten.)
1 packet
Coriander
1 packet
Garlic Aioli
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
basmati rice, the water and a generous pinch of
salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t
peek!
• Meanwhile, cut corn cob in half.
• Transfer corn to a large microwave-safe plate. Cover
with a damp paper towel. Microwave corn on high,
until tender, 4-5 minutes.
• Drain any excess liquid, then season with salt and
pepper. Cover to keep warm.
• Cut snacking tomatoes into quarters.
• Roughly chop coriander.
• In a medium bowl, combine tomatoes, coriander
and a drizzle of white wine vinegar and olive oil.
• Season to taste with salt and pepper.
• When rice has 5 minutes remaining, heat a large
frying pan over high heat with a drizzle of olive oil.
• Cook pork strips, in batches, until golden,
2-4 minutes.
• To the pan, add Abuela’s marinade and a splash of
water, turning to coat.
• Divide rice between plates.
• Top with Abuela’s aromatic pork and cherry tomato
salsa, spooning over any remaining glaze over the
pork. Drizzle over garlic aioli and serve with corn
cob. Enjoy!
