Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Smoky Pork Burrito
Courtesy of Australian Pork
- 2 tablespoons olive oil
- finely grated zest and juice of ½ lime
- 3 teaspoons smoked paprika
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 4 x pork scotch steaks
- ½ cup sour cream
- 1 teaspoon sriracha hot chilli sauce
- 2 corn cobs
- 1 red capsicum, cut into 1cm thick slices
- 8 x soft tortillas
- 1 cup baby spinach leaves
- 1 avocado, diced
- ½ red onion, finely sliced
- coriander leaves and lime wedges to serve
- Combine oil, lime zest and juice, paprika, oregano and cumin in a large bowl. Add pork. Season with salt and pepper and toss to coat. Set aside to marinate for 20 minutes.
- Combine sour cream and sriracha sauce in a small bowl, cover with plastic wrap and refrigerate.
- Preheat a greased char-grill pan over a medium-high heat.
- Char-grill corn and capsicum, turning occasionally, until corn and capsicum are just tender and lightly charred. Set aside to cool.
- Reduce heat to med. Add pork to the pan & cook for 6 mins. Turn & cook for a further 2 mins or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan & rest for 2 mins.
- Heat tortillas following packet instructions. Thinly slice pork. Slice corn kernels off cobs.
- Top tortillas with baby spinach leaves, corn, capsicum, pork, avocado, red onion and coriander. Top each with a dollop of the sriracha sour cream. Wrap up to enclose filling. Serve with extra lime wedges.
