Al pastor kebab salad bowls

Name: Al pastor kebab salad bowls | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cloves garlic, chopped; 1tsp ground cumin; 1tsp mild chilli powder; ½tsp smoked paprika, plus extra to serve; 50ml fresh orange juice; 1tsp rapeseed oil; 480g pack Butcher's Selection Pork Loin Steaks, cut into 3cm chunks; 8 wooden skewers, soaked in water for 1 hr; 200g long-grain rice; 400g can pinto beans, drained and rinsed; 1 iceberg lettuce, shredded; 150g fresh pineapple, cut into chunks; 3 tomatoes, diced; 3tbsp reduced-fat soured cream; 2 spring onions, shredded; 10g coriander

Traditionally used to fill tacos, these smoky spiced pork skewers are also fantastic in a salad

By Asda Good Living,27th April 2018

(17 votes)

Cook: 40 Mins

Serves: 4

Price: £1.24 per serving

Nutritional Information

Each 452g serving contains

Energy
1871kj
447kcal

22%

Fat
6.8g

Med
10%

Saturates
1.8g

Med
9%

Sugars
7.7g

Med
9%

Salt
0.27g

Low
5%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
414kj/99kcal

Ingredients

2 cloves garlic, chopped

1tsp ground cumin

1tsp mild chilli powder

½tsp smoked paprika, plus extra to serve

50ml fresh orange juice

1tsp rapeseed oil

480g pack Butcher's Selection Pork Loin Steaks, cut into 3cm chunks

8 wooden skewers, soaked in water for 1 hr

200g long-grain rice

400g can pinto beans, drained and rinsed

1 iceberg lettuce, shredded

150g fresh pineapple, cut into chunks

3 tomatoes, diced

3tbsp reduced-fat soured cream

2 spring onions, shredded

10g coriander

Method

In a bowl or large zip-seal bag, mix together the garlic, cumin, chilli powder, paprika, orange juice and oil. Add the pork and stir or shake well to coat.

Put the pork in the fridge and leave to marinate for at least 1 hr, preferably overnight.

For the salad, cook the rice according to the pack instructions. Drain well, then stir through the beans.

Preheat the grill and line the grill pan with foil.

Thread the pork onto the skewers, reserving any leftover marinade. Put the skewers on the grill pan and cook on one side for 6-8 mins, until they are beginning to char.

Baste with the leftover marinade before turning and cooking for a further 8 mins on the other side.

Assemble the salad bowls. Start with a base of the rice and beans, then plenty of shredded lettuce. Top each bowl with 2 pork skewers per person – remove the meat from the skewers first, if you prefer – followed by the pineapple and tomatoes.

In a small bowl, stir a pinch of smoked paprika into the soured cream.

Finish the bowls with the spring onions and the coriander. Serve with the soured cream on the side.