Mexico · Pork · No. 278
Pork Carnitas Bowl with Pineapple Salsa
A single portion of Mexican cooking, ready in 20 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Toss the pork with the cumin, oregano, garlic and orange juice.
- 2
Heat the oil in a pan and fry the pork over high heat for 6–8 minutes, turning occasionally, until crisp at the edges and cooked through. Roughly chop.
- 3
Meanwhile mix the pineapple, red onion, coriander, a squeeze of lime juice and chilli flakes for the salsa.
- 4
Warm the rice.
- 5
Taste and adjust the seasoning.
- 6
Serve the shredded pork over the rice, topped with the pineapple salsa and remaining lime wedges.
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