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Categories:
potatoes chili sauce white wine vinegar fresh cilantro onion red chilies olive oil kidney beans pork loin flour egg tortilla chips
Viewed: 141 - Published at: 8 years agoIngredients
- 1 2/3 pounds potatoes peeled
- 6 tablespoons chili sauce
- 4 tablespoons white wine vinegar
- 1 1/4 cups fresh cilantro a little reserved for garnish, remainder chopped
- 1 onion peeled and finely diced
- 2 red chilies cut into thin rings
- 6 tablespoons olive oil
- 13 1/2 ounces kidney beans drained and rinsed
- 13 1/2 ounces sweet corn drained
- 4 steaks pork loin, each about 4.25 oz
- 2 tablespoons all-purpose flour
- 1 egg beaten
- 3 1/2 ounces tortilla chips crushed
Method
- For the potato salad, cook the potatoes in boiling salted water for 20 mins. Drain, rinse under cold water then cut into wedges. Mix the chili sauce, vinegar, chopped cilantro, onion and chilies then gradually stir in 2 tbsp oil. Season with salt then toss with the beans, sweet corn and potatoes. Allow to marinate for 30 mins.
- Meanwhile, dredge the pork in the flour, then the egg and finally the tortilla chips. Heat the remaining oil in a frying pan and fry the pork, turning, for 6-10 mins, until browned and crispy. Drain on paper towels. Garnish the salad with cilantro and serve with the pork.
