Double Mumbai Pork & Spiced Cauliflower Rice
with Tomato Salad & Garlic Yoghurt- Milk
Ingredients
2
Garlic
1 packet
Mixed Salad Leaves
1 sachet
Mild North Indian Spice Blend
1
Red Onion
1 packet
Cauli-Broccoli Rice
1
Tomato
600 g
Pork Loin Steaks
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Mumbai Spice Blend
Nutrition Values
Cooking Steps
If you've doubled your pork loin steaks, flavour in a large bowl.
-------------------------------------CCM TEXT------------------------------- • Finely chop garlic and onion. Cut tomato into wedges. • In a large bowl, combine pork loin steaks, Mumbai spice blend, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded!). • Remove pan from heat, add the honey and turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.
• While the pork is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add onion and cook, until tender, 3-5 minutes. • Add remaining garlic and mild North Indian spice blend and cook, until fragrant, 1 minute. • Add cauliflower rice and the butter and cook until softened, 2-4 minutes. Season to taste.
• In a large bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Thinly slice pork. • Divide spiced cauliflower rice between bowls. Top with Mumbai pork and tomato salad. • Drizzle over garlic yoghurt to serve. Enjoy!
