BBQ Mexicali Butterfly Pork
Ingredients
- 4x 100% NZ __pork chops, thick cut and butterflied
- 2 tbsp canola oil
- 1x red capsicum, sliced and chopped
- 1x onion, cut in ½ and finely sliced
- 1x red chilli, seeded and finely diced
- 2 cups frozen whole sweetcorn kernel
- 400g diced tomato (tinned)
- Salt and pepper to taste
- ¼ cup sweet chilli sauce
- 3 tbsp soft brown sugar
- 1 tbsp canola oil for sauce
- Coriander and whole red chilli for garnish
Method
Step 1
- Heat the canola oil in a saucepan and sauté diced capsicum, onion, and seeded chilli until the onion turns opaque.
- Add the brown sugar and dissolve through the mixture.
- Fold through frozen sweetcorn, diced tomato, and sweet chilli sauce. Gently stir until the corn is hot, place in a bowl and cover to keep warm.
Step 2
- Heat the BBQ griddle until hot, brush the butterflied __pork chops in oil and place carefully down.
- Palliard the chops (sear lines), changing the angle after 4 minutes on one side.
- Carefully turn the chops over and repeat the process.
Step 3
- Allow the chops to rest for 10 minutes (cover with foil away from the heat).
- Spoon the sweetcorn kernel mix to the side of the plate.
- Layer butterflied chops on the mix and garnish with fresh coriander and red chilli.
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