Grilled Pork with Corn Salsa
Ingredients
- For the coleslaw
- 400 grams Red cabbage
- salt
- 1 untreated Orange
- 2 Tbsps Red wine vinegar
- freshly ground peppers
- For the salsa
- 250 grams Corn (frozen)
- 1 Tbsp sunflower oil
- 1 small red onion
- 2 garlic cloves
- 200 grams Tomatoes
- 1 parsley
- 4 mint
- salt
- white peppers
- 2 Tbsps lemon juice
- 1 Tbsp Canola oil
- For the pork
- 4 Pork cutlets
- 4 Tbsps sunflower oil
Preparation steps
For the coleslaw, trim the cabbage, rinse, cut out stem and cut the leaves into thin strips. Mix with a little salt and massage with hands until the cabbage is soft.
Rinse the orange in hot water, finely peel half of the shell in thin strips, squeeze half of the juice and mix with the vinegar and the cabbage. Let soak for at least 30 minutes. Season with salt and pepper.
For the salsa, thaw the corn and sauté in a grill pan in the oil. Peel onion and garlic. Cut the onion into small cubes and finely chop the garlic. Rinse the tomatoes, cut in half, remove the seeds and cut the flesh into cubes. Rinse the parsley and mint, pluck the leaves from the branches and chop finely.
Mix the corn with the onion, garlic and chopped herbs and season with salt, pepper and lemon juice. Stir in oil and let soak briefly. Preheat the oven to 100°C (approximately 210°F).
For the pork, rinse cutlets, pat dry and rub with salt and pepper to taste. Heat oil in a grill pan and fry the cutlets on both sides until brown. Wrap in aluminum foil and finish cooking in a preheated oven for 5-10 minutes. Arrange the pork on plates with the coleslaw and the corn salsa and serve immediately.
