Pork fillet with corn fritters, blackbean and banana salsa

    Pork fillet with corn fritters, blackbean and banana salsa

    6saves
    9hr


    2 people made this

    About this recipe: Cuban soul food - Delicious and different. Marinated pork fillet in aromatic spices, seared and baked and served with corn and spring onion fritters with a blackbean and banana salsa.

    Samantha's Supper Kent, England, UK

    Ingredients
    Serves: 2 

    • 2 heaped tablespoons dried black beans
    • 1 pork fillet, cut into 2
    • 2 heaped tablespoons golden syrup
    • 1 tablespoon olive oil
    • Seasoning
    • 1 teaspoon smoked paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon chilli powder
    • 1/2 banana, sliced
    • 1/4 red onion, diced
    • squirt lime juice
    • vegetable oil for frying
    • 90g sifted plain flour
    • 1 egg, beaten
    • 100g frozen sweetcorn
    • 4 spring onions, sliced
    • Fresh coriander
    • lime slice for garnish (optional)
    • coriander sprigs for garnish (optional)
    • pinch ground nutmeg

    Method
    Prep:20min  ›  Cook:40min  ›  Extra time:8hr soaking  ›  Ready in:9hr 

    1. The day before : soak the black beans in water overnight. (You can of course use tinned black beans if short of time. Place the pork in a non-metallic dish and coat with the golden syrup, olive oil, seasoning, paprika, cumin and chilli. Marinate in the fridge.
    2. Place the pork in a non-metallic dish and coat with the golden syrup, olive oil, seasoning, paprika, cumin and chilli.
    3. Drain and rinse the black beans and place into a saucepan covered with water. Bring to the boil and simmer for approx 40 minutes or until tender. Drain and place in a bowl.
    4. To the bowl add the banana and red onions. Salt generously and season with pepper. Squeeze over the lime juice, cover and set aside to serve later.
    5. Heat a fry pan with some oil. Remove the pork from the marinade and reserve. Sear the pork on all sides getting a nice deep colour. Cover with foil and place into a 180 C / Gas 4 oven for 30 minutes.
    6. Remove pork from the oven and remove foil. Pour over 1/2 the reserved juices and place back in the oven for another 10 minutes.
    7. Meanwhile make the fritters: In a bowl combine the sifted flour and mix well with a beaten egg. Add the corn, spring onions, seasoning, nutmeg and cayenne. Season generously with the salt and a little pepper.
    8. Into hot oil add heaped tablespoons of the mixture and shallow fry for 3-4 minutes, turning occasionally. Remove with a slotted spoon and drain on paper. Repeat as necessary.
    9. Remove pork from the oven and slice each half into 5 rounds. Plate up with the fritters and salsa. The reserved marinade can be heated and poured over the pork.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate