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Mango & Corn Salsa with Sticky Pork Tortillas

SERVES: 4 • TOTAL TIME: 40 MINUTES

Ingredients:

  • 2 tbs marmalade

  • 2 tbs olive oil

  • 400g pork fillet, trimmed and cut into 1cm-thick slices

  • 2 sweetcorn cobs, husks and silks removed

  • 1 just-ripe mango

  • 1 tsp finely chopped chives

  • 1 tbs sweet chilli sauce

  • ½ small iceberg lettuce, cut into thick wedges

  • ⅓ cup reduced fat sour cream

  • 8 reduced fat tortillas, warmed, to serve

Directions:

  1. Place marmalade and oil in a medium bowl. Season with sea salt and pepper. Mix to combine. Add pork and stir to coat. Cover and refrigerate for 20 minutes.

  2. Meanwhile, to make the salsa, wash corn and place in a single layer in a shallow microwave safe dish. Cover and microwave on high for 3 minutes or until kernels are just tender. Stand for 10 minutes. Slice off corn kernels and place into a bowl. Peel mango and dice flesh. Add mango, chives and sweet chilli sauce to corn. Stir to combine. Set aside.

  3. Heat a greased wok or non-stick frying pan over medium heat. Cook pork, tossing often, for 3-4 minutes until just cooked through. Transfer to a plate, cover and rest for 2 minutes. Serve pork with salsa, lettuce, sour cream and warmed tortillas.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

Mango & Corn Salsa with Sticky Pork Tortillas
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Download PDF • 3.60MB

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