Pork fillet with corn fritters, blackbean and banana salsa

    Pork fillet with corn fritters, blackbean and banana salsa

    (0)
    Save this recipe
    9hr


    Be the first to make 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate