Our Adobo Pork Steaks are flavoured with paprika, oregano and cumin and are ready to be cooked straight on the grill or bbq. We’ve paired them with a delicious Mexican rice that’s packed with vegetables and hearty beans, making it a balanced meal that the whole family will love. We’ve used capsicum and corn, but feel free to sub in whatever you have in your fridge, including green beans, zucchini, tomatoes or peas.
Serves 3-4
Ingredients
500g Adobo pork steaks
5 tbsp olive oil
1 brown onion, diced
2 garlic cloves, minced
2C vegetables, roughly chopped
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 tbsp tomato paste
1 ½ C white long grain rice
700ml stock
Coriander
Method
Remove the steaks from the fridge to allow them to come to room temperature.
Heat the 3 tbsp olive oil up in a large saucepan over medium heat. Once hot, add in the onion and garlic and cook for 5 minutes until the onion is translucent.
Add in the vegetables and cook for another 5 minutes.
Add in the spices and tomato paste and stir through.
Next, add in the rice, followed by the stock.
Season with salt and pepper and bring to a boil, then reduce to low and cook covered for 20 minutes.
While the rice is cooking, heat a heavy based fry pan or grill up and heat up with the remaining 2 tbsp olive oil on medium heat.
Once the pan is hot, add in the adobo steaks and cook until nicely caramelised before turning.
Cook on the other side for another few minutes or until the internal temperature reaches 60-65 degrees celsius.
Allow the pork to rest for 5 minutes, before slicing and serving on top of a bed of the rice.
