Al pastor kebab salad bowls
- 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
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.