Recipe

Mexican Lime Pork

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Mexican Lime Pork

Tender gammon slices on a bed of Swiss chard with roast potatoes on the side.




Ingredients to serve 2

  • 300g x baby potatoes
  • ½ tsp x chilli flakes (optional)
  • ¾ tsp x paprika
  • 1 x tomatoes – dice (1cm)
  • 2 x spring onions – slice thinly at an angle
  • 75g x Swiss chard – remove stalks & slice thinly
  • ½ x lime
  • ½ x fresh chilli – chop finely (optional)
  • ½ clove x garlic – peel, grate finely & chop
  • 2 x gammon steaks
  • ½ tsp x ground coriander
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes
  • 1 tsp x chilli flakes (optional)
  • 1½ tsp x paprika
  • 2 x tomatoes – dice (1cm)
  • 4 x spring onions – slice thinly at an angle
  • 150g x Swiss chard – remove stalks & slice thinly
  • 1 x lime
  • 1 x fresh chilli – chop finely (optional)
  • 1 clove x garlic – peel, grate finely & chop
  • 4 x gammon steaks
  • 1 tsp x ground coriander
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place the baby potatoes on a tin foil lined baking tray and coat with a drizzle of olive oil, a sprinkle of chilli flakes (optional), HALF the paprika, and salt and pepper. Roast them in the oven for 20 minutes until golden.

Step 3

Lime: Using the fine side of a box grater, grate the peel of the lime to create zest. Then cut the lime in half and juice. Set aside.

Step 4

Salad: In a bowl, mix together the tomatoes, spring onions and Swiss chard.

Step 5

Dressing: Mix together the lime juice and zest, the chilli (optional), garlic and a good drizzle of olive oil. Season with salt and pepper. Add the dressing to the salad and mix through.

Step 6

Gammon: Coat the gammon with olive oil, the REST of the paprika, ground coriander and season with pepper (NO SALT). Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each steak to prevent it from curling up in the pan. Put a dry frying pan on high heat. When the pan is hot (but not smoking), place steaks in the pan and sear for 4-5 minutes on each side. Then hold the steak on its fat edge (using tongs or 2 spoons) to crisp it up – about a minute.

Step 7

Serve by cutting the gammon steak into slices and serve on a bed of the Swiss chard salad with the roast potatoes on the side.