6+2+2

Peruvian Inspired Pork with a Brown Rice Salad and Creamy Aji Verde

Transport yourself to South America with these stunning Peruvian flavours.

Intermediate
3 as a main, 4 as a light meal
30 mins
20 mins

500g New Zealand pork loins (butterflied)

Marinade

1 tbsp sriracha sauce

2 tbsp soy sauce

1 tbsp honey

1 tbsp cumin

Zest and juice of 1 lemon

1 large garlic clove - minced

 

Rice salad

¾ cup brown rice

1 large Zucchini

130g baby spinach

Aji Verde  

1 cup coriander

1 large garlic clove

½ cup Greek yoghurt

¼ cup mayonnaise

Juice of 1 lime or lemon

1 green chilli

Garnish

Fresh coriander and crispy shallots

Thank you to Miss Polly's Kitchen for this beautiful recipe!

Ingredients

500g New Zealand pork loins (butterflied)

Marinade

1 tbsp sriracha sauce

2 tbsp soy sauce

1 tbsp honey

1 tbsp cumin

Zest and juice of 1 lemon

1 large garlic clove - minced

 

Rice salad

¾ cup brown rice

1 large Zucchini

130g baby spinach

Aji Verde  

1 cup coriander

1 large garlic clove

½ cup Greek yoghurt

¼ cup mayonnaise

Juice of 1 lime or lemon

1 green chilli

Garnish

Fresh coriander and crispy shallots

Thank you to Miss Polly's Kitchen for this beautiful recipe!

Nutrition

No items found.
01
Marinade the pork

Mix the marinade ingredients together in a bowl, add the pork and let is marinate for at least 20 minutes.

01
02
Prepare the rice salad

Get the brown rice cooking as per the packet instructions.

Chop the baby spinach into small pieces. Place it in a large mixing bowl. Ribbon the zucchini using a peeler and add this to the spinach. When the rice is cooked, add this to the bowl and mix.

02
03
Cook the pork

Heat a large pan over a medium/high heat. Add some oil. When the pan is hot, add the pork – fry for 6 minutes on one side then flip and fry for a further 2 minutes. Cover the pork and let is rest for 5 minutes.

03
04
Make the Aji Verde  

Whilst the pork is resting, add the Aji Verde to a food processor and blitz until smooth.

04
05
Serve

Smear the Aji Verde of the bottom of a large platter, spoon over the rice salad. Slice the pork and layer this on top.

Garnish with crispy shallots and fresh coriander.  Serve with a few wedges of lemon.

05
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Learn more about 6+2+2

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6+2+2

Peruvian Inspired Pork with a Brown Rice Salad and Creamy Aji Verde

Transport yourself to South America with these stunning Peruvian flavours.

30 mins | 20 mins
Intermediate
3 as a main, 4 as a light meal

500g New Zealand pork loins (butterflied)

Marinade

1 tbsp sriracha sauce

2 tbsp soy sauce

1 tbsp honey

1 tbsp cumin

Zest and juice of 1 lemon

1 large garlic clove - minced

 

Rice salad

¾ cup brown rice

1 large Zucchini

130g baby spinach

Aji Verde  

1 cup coriander

1 large garlic clove

½ cup Greek yoghurt

¼ cup mayonnaise

Juice of 1 lime or lemon

1 green chilli

Garnish

Fresh coriander and crispy shallots

Thank you to Miss Polly's Kitchen for this beautiful recipe!

01
Marinade the pork

Mix the marinade ingredients together in a bowl, add the pork and let is marinate for at least 20 minutes.

02
Prepare the rice salad

Get the brown rice cooking as per the packet instructions.

Chop the baby spinach into small pieces. Place it in a large mixing bowl. Ribbon the zucchini using a peeler and add this to the spinach. When the rice is cooked, add this to the bowl and mix.

03
Cook the pork

Heat a large pan over a medium/high heat. Add some oil. When the pan is hot, add the pork – fry for 6 minutes on one side then flip and fry for a further 2 minutes. Cover the pork and let is rest for 5 minutes.

04
Make the Aji Verde  

Whilst the pork is resting, add the Aji Verde to a food processor and blitz until smooth.

05
Serve

Smear the Aji Verde of the bottom of a large platter, spoon over the rice salad. Slice the pork and layer this on top.

Garnish with crispy shallots and fresh coriander.  Serve with a few wedges of lemon.