Tumeric-crusted pork with butternut and broccoli-corn salsa

By Digital Team
18 July 2019
Image supplied.

Image supplied.


Crusted pork

  • 1 large deboned pork chops
  • 3 tablespoons apricot jam
  • 1 teaspoon worstershire sauce
  • 1 tablespoons soy sausage
  • 2 teaspoon olive oil
  • 2 teaspoon tomato paste
  • 1 teaspoon lemon juice
  • 1 teaspoon turmeric
  • Salt and pepper
  • 1 teaspoon crushed garlic glove
  • 1 teaspoon mix herbs
  • Breadcrumbs (reserved) from starter
  • 2 Eggs
  • 30 ml water
  • Cake flour (reserved from stater )Butternut and broccoli-corn salsa
  • 1 large butternut cooked and mashed
  • cup grated broccoli
  • 1 cup corn , cooked
  • 2 spring onion, sliced
  • 1 red pepper (halved)
  • 2 teaspoon butter , melted
  • Mango cubed (reserved from starter )
  • 2 teaspoon honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • Avocado (reserved from starter )


Crumbed pork

1) Whisk together all the wet wet ingredients including garlic and pitch of turmeric , until well combined add salt and pepper to taste

2)Rub into the pork make sure it's fully coated ,set aside to marinate

3) Mix turmeric and mixed herbs with breadcrumbs

4)Dip each pork in the flour, then the egg and breadcrumbs ensure it is completely covered in breadcrumbs

5)Preheat oven to 180°c6) Place your halved red peppers and crumbed chops on a baking tray ,drizzle with oil,roast for 15 minutes until golden on both sides ,roast the peppers skin is completely charred and remove seeds

Butternut and broccoli-corn salsa

1) Blend butternut, melted butter, mango, honey ,cinnamon, avocado and ginger and set aside

2)Mix together broccoli, corn,spring onion roasted pepper and olive oil , lemon juice and salt and pepper for taste

3 )Smear a generous amount of creamy butternut mash ,arrange your salsa and top with crusted pork

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