Ingredients

Method

• 1 T tomato paste
• 3 T Woolworths mild Mexican seasoning
• sea salt, to taste
• 1⁄4 cup olive oil
• 400 g pork fillet
• 4 sweetcorn cobs
• nacho chips or wraps, for serving
• sour cream or plain yoghurt, for serving
• For the slaw:
• 2 baby green cabbages, finely sliced
• 1⁄2 red onion, finely sliced
• 1 lime or lemon, juiced
• sea salt, to taste
• 2 T olive oil
• 1–2 green chillies, sliced
• 100 g feta, crumbled
• For the dressing, blend:
• 10 g coriander
• 5 g mint
• 1 lime, zested and juiced
• sea salt, to taste
• 2 T water
• 1⁄2 garlic clove, grated

Method

Ingredients

1. Preheat a griddle pan. Mix the tomato paste, Mexican seasoning, salt and olive oil. Rub onto the pork and place in the pan. You can also marinate the pork overnight.

2. Grill over a high heat for 10 minutes, turning every minute or so, and brushing the fillet with any remaining marinade. Finish in the oven at 180°C for 5 minutes.

3. Char the corn over an open flame or in a griddle pan until slightly charred.

4. To make the slaw, toss the cabbage and onion in a bowl with the lime juice, salt and olive oil and massage for 30 seconds. Cut the corn off the cob and add to the slaw with the remaining ingredients.

5. Slice the pork and serve on a platter with the slaw. Drizzle over the pan juices and dressing. Serve with nacho chips or chargrilled wraps and yoghurt or sour cream.

Cook's note: Chargrilling the fillet creates a delicious crust of Mexican flavours on the outside while the inside stays wonderfully juicy and pink. You might need to finish it off in the oven, depending on the thickness of the meat.

Find more pork recipes here.  

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen