Please a crowd with this flavoursome roast pork served with corn and home-made orange and lime sauce.
Serves88
Cook time2 hr 20 mins2 hour 20 minutes
Prep time20 mins20 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
1/3 cup (80ml) extra virgin olive oil
1/2 cup fresh coriander leaves
2 tbs fresh oregano leaves
2 tsp grated orange rind
1/4 cup (60ml) fresh orange juice
2 tbs lime juice
3 garlic cloves, chopped
1 tsp ground cumin
2kg Coles Australian Pork Boneless Forequarter Roast
4 corn cobs, husks removed
2 x 450g pkts Coles Microwavable Long Grain White Rice
400g Old El Paso Black Beans, rinsed, drained
1/3 cup chopped coriander
2 long red chillies, sliced
Extra coriander sprigs, to garnish
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat barbecue to high.
Step 2
Place the oil, coriander leaves, oregano, orange rind, orange juice, lime juice, garlic and cumin in a small food processor. Process until finely chopped. Season. Combine half the orange mixture and the pork in a large bowl.
Step 3
Place the pork in a disposable baking tray. Cook pork, using indirect heat, in a covered barbecue for 30 mins. Turn heat down to low. Cook, using indirect heat, in a covered barbecue, for 1 hr 40 mins or until cooked through, basting every 20 mins with juices in tray. Remove from barbecue. Rest, covered, for 20 mins. Thickly slice.
Step 4
While the pork is resting, increase barbecue heat to high. Cut the corn cobs in half. Cook corn for 8 minutes, turning, until charred and tender. Transfer to a heatproof plate. Cover to keep warm.
Step 5
Cook the rice according to microwave instructions. Transfer to heatproof bowl. Stir in beans and chopped coriander.
Step 6
Stir chilli into reserved orange mixture. Serve the pork with corn, rice mixture and orange mojo sauce. Garnish with extra coriander sprigs.
Prep time20 mins20 minutes, + 20 mins resting time
+ 20 mins resting time
Ingredients
1/3 cup (80ml) extra virgin olive oil
1/2 cup fresh coriander leaves
2 tbs fresh oregano leaves
2 tsp grated orange rind
1/4 cup (60ml) fresh orange juice
2 tbs lime juice
3 garlic cloves, chopped
1 tsp ground cumin
2kg Coles Australian Pork Boneless Forequarter Roast
4 corn cobs, husks removed
2 x 450g pkts Coles Microwavable Long Grain White Rice
400g Old El Paso Black Beans, rinsed, drained
1/3 cup chopped coriander
2 long red chillies, sliced
Extra coriander sprigs, to garnish
Description
Please a crowd with this flavoursome roast pork served with corn and home-made orange and lime sauce.
Method
Step 1
Preheat barbecue to high.
Step 2
Place the oil, coriander leaves, oregano, orange rind, orange juice, lime juice, garlic and cumin in a small food processor. Process until finely chopped. Season. Combine half the orange mixture and the pork in a large bowl.
Step 3
Place the pork in a disposable baking tray. Cook pork, using indirect heat, in a covered barbecue for 30 mins. Turn heat down to low. Cook, using indirect heat, in a covered barbecue, for 1 hr 40 mins or until cooked through, basting every 20 mins with juices in tray. Remove from barbecue. Rest, covered, for 20 mins. Thickly slice.
Step 4
While the pork is resting, increase barbecue heat to high. Cut the corn cobs in half. Cook corn for 8 minutes, turning, until charred and tender. Transfer to a heatproof plate. Cover to keep warm.
Step 5
Cook the rice according to microwave instructions. Transfer to heatproof bowl. Stir in beans and chopped coriander.
Step 6
Stir chilli into reserved orange mixture. Serve the pork with corn, rice mixture and orange mojo sauce. Garnish with extra coriander sprigs.
