Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1786kj
423kcal
Smoky Pork and Pineapple Tostadas
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These flavoursome pork mince tostadas topped with a pineapple, tomato and herb salsa are great as a casual meal for family or friends.
Prep time: 10 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g
pork mince (5% fat)
2
teaspoons oil
1
small onion, peeled and finely chopped
1-2 tablespoons
prepared chipotle paste
1 x 200g can
pineapple rings in fruit juice, drained (juice reserved) and finely chopped
½ x 400g can
black beans or red kidney beans in water, drained
Large handful freshly chopped coriander leaves
8
small tortillas
½
iceberg lettuce, finely shredded
2
small tomatoes, roughly chopped
Method
Step 1
Heat the oil a non-stick frying pan over medium heat and cook the mince and onion for 6-8 minutes, breaking up with the mince with the back of a spoon until cooked and any meat juices run clear.
Step 2
Stir in the chipotle paste and the reserved pineapple juice. Increase the heat and add the beans. Cook for a further 1-2 minutes. Remove from the heat and stir through half the coriander.
Step 3
In a separate, hot, dry non-stick pan toast the tortillas on each side until crisp and transfer to four serving plates. Top with the lettuce and divide the mince mixture between them.
Step 4
Mix the pineapple and tomatoes together then scatter over the mince. Garnish with the remaining coriander and serve.
Tips and Serving Suggestions
Use up your leftovers – toss any remaining black or red kidney beans into a mixed salad.
Each serving provides
Based on 5% mince
21%
Fat
11.7g
17%
Saturates
3.8g
19%
Sugars
11.5g
13%
Salt
1.35g
22%
% of an adult's Reference intake
Typical energy values per 100g:
462kJ,
110kcal,
3g fat,
1g saturates
Each serving provides:
34.4g Protein,
47.8g Carbohydrate,
7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Nutrition text
Method
Step 1
Heat the oil a non-stick frying pan over medium heat and cook the mince and onion for 6-8 minutes, breaking up with the mince with the back of a spoon until cooked and any meat juices run clear.
Step 2
Stir in the chipotle paste and the reserved pineapple juice. Increase the heat and add the beans. Cook for a further 1-2 minutes. Remove from the heat and stir through half the coriander.
Step 3
In a separate, hot, dry non-stick pan toast the tortillas on each side until crisp and transfer to four serving plates. Top with the lettuce and divide the mince mixture between them.
Step 4
Mix the pineapple and tomatoes together then scatter over the mince. Garnish with the remaining coriander and serve.
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