Warwick’s BBQ Pork & Corn Esquites with roast sweet potato, fresh lime & creamy feta A fusion take on Mexican street food with very little hands-on time! Pork fillet seared in BBQ sauce and served with zingy corn esquites: a fry-up of corn, chilli, garlic, and melty feta. Sure to delight even the fussiest eater. Hands-On Time: 35 minutes Overall Time: 55 minutes Serves: 4 People Chef: Samantha Finnegan Health Nut Loved the dish? Let us know. Join the UCOOK community. Share your creations + tag us @ucooksa #lovingucook 1. SHWEET POTATO Preheat the oven to 200°C. Place the sweet potato Ingredients & Prep pieces on a roasting tray. Coat in oil, season, and spread out evenly. Roast Chef's Tip in the hot oven for 35-40 minutes until cooked through and becoming 1kg Sweet Potato Chunks golden, shifting halfway. Garlic contains an amino acid called cut into bite-size pieces allicin, which has antiviral and 2. ZESTY SALSA Place the diced cucumber and sliced spring onion in antibacterial properties and has also been 200g Cucumber a bowl with a drizzle of oil. Toss through some lime juice and zest, both shown to reduce inflammation. Plus, these roughly diced to taste. Set aside to pickle until serving. little nuggets make any savoury dish just 2 Spring Onion that much more flavourful! thinly sliced 3. SPICY, CHEESY & JUST SO EASY! When the sweet potato reaches the halfway mark, place a large, nonstick pan over a low-medium heat 2 Lime with a drizzle of oil and a knob of butter. When hot, fry the grated garlic Nutritional Information zested & cut into wedges and the chopped chilli (to taste) for about a minute until fragrant, shifting constantly. Increase the heat to medium-high and add in the drained corn. Per 100g 3 Garlic Clove Fry for 5-6 minutes until starting to brown. Crumble in the drained feta peeled and grated and fry for 3-4 minutes until smushy and melted. Remove from the heat, Energy 470kJ 2 Fresh Chilli cover to keep warm, and set aside for serving. Energy 112Kcal deseeded & finely chopped 4. SMOKY BBQ PORK Return the pan to a medium-high heat. Pat the Protein 7.4g 400g Corn pork dry with paper towel, coat in oil, and season. When the pan is hot, Carbs 11g drained sear for 5-7 minutes, shifting and turning, until browned all over but not of which sugars 3.6g 200g Danish-style Feta cooked through. During the final minute, baste with three-quarters of the Fibre 1.5g drained BBQ sauce. Remove from the pan and place in a piece of tinfoil. Pour in the pan juices and close up tightly. Pop in the oven for 7-8 minutes Fat 3.7g 600g Pork Fillet until cooked to your preference. Remove on completion and allow to rest of which saturated 1.6g inside the foil for 5 minutes before thinly slicing, reserving the juices for Sodium 155.3mg 120ml CarbSmart BBQ Sauce serving. 80g Salad Leaves rinsed & roughly shredded 5. FRESH & CRISP Toss the rinsed salad leaves with a drizzle of oil, a Allergens squeeze of lime juice, and some seasoning. Dairy, Allium, Sulphites, Alcohol From Your Kitchen 6. MEXICAN FUSION FIESTA! Plate up the sliced pork and pour over the reserved juices to taste. Side with the dressed leaves, corn esquites, Oil (cooking, olive or coconut) and roast sweet potato. Scatter over the tangy salsa and drizzle with the Salt & Pepper remaining BBQ sauce. Garnish with any remaining lime wedges or fresh Water chilli to taste. Yummy! Cook Tinfoil Paper Towel within 2 Butter Days.