(Serves 4)

Pork Marinade:

• 1 tablespoon red wine vinegar

• 2 teaspoons ground cumin

• 1/2 teaspoon cayenne pepper

• Pinch salt

• 4 x 200g lean pork loin steaks

Salsa Dressing:

• 1 green chilli, finely diced

• 1 lime, zested, skin removed and diced

• ½ bunch coriander leaves picked & stems finely sliced

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

Avo Salsa:

• 400g can Mexican bean mix, drained & rinsed

• 1 avocado (ready to eat), diced

• 2 tomatoes, seeds removed & diced

• 4 corn on the cob, skin and husks removed

1. Marinate the pork
   In a small bowl, mix vinegar, cumin, cayenne, and a pinch of salt into a paste. Rub over the pork, keeping the fat side clear, we’ll render that for extra flavour.

2. Cook the pork
   Heat a large frypan over medium heat. Place pork fat-side down first to render until golden and crisp, then cook steaks for 3–4 minutes each side until golden and done to your liking. Remove from the pan and rest for 5 minutes.

3. Char the corn
   While the pork rests, wipe out the pan to remove any excess spices. Return to medium heat, add corn cobs, and cook, turning often, until golden and lightly charred all over.

4. Toss the salsa
   In a large bowl, whisk together the dressing ingredients. Add avocado, beans, tomato, and coriander leaves, then gently toss. Taste and tweak until the flavours feel just right for you.

5. Plate it up
   Place pork steaks onto plates, top with generous spoonful’s of avo salsa, and serve with a side of charred corn.

Snapshot!

Each serve provides around 3393 kJ of energy with a powerful 77 g protein from lean pork, beans, and avo. There’s 37 g total fat, mostly heart-healthy monounsaturated (20g), with only 9 g saturated. Carbs sit at 32 g with 16 g fibre to support gut health and satiety. Sodium sits at 416 mg, while potassium (2011 mg) and phosphorus (692 mg) making this a nutrient-dense plate.

What it means on the plate

This dish is a nutrient powerhouse. Lean pork delivers high-quality protein, while the avo and beans add plant-based protein, fibre, and good fats. With 4 serves of veggies, it’s packed with antioxidants, vitamins, and minerals, especially potassium for heart health. The balance of carbs, protein, and fats makes it both satisfying and sustaining, with a joyful mix of fresh and zesty flavours.

Food group balance à A plate stacked with veg, powered by protein, and balanced with smart fats

Vegetables – 4 serves (avo, tomato, beans, chilli, and corn)

Protein foods – 3 serves (lean pork, beans, and avo)

Fruit – 0.04 serves: (lime)

CWJ Takeaway

A colourful, protein-packed plate that delivers 4 serves of veggies, heart-healthy fats from avo, and a joyful balance of smoky, zesty flavours. It’s everyday eating made delicious, fresh, and fun.