Vickys Mexican-Style Pork with Corn Salsa

1. 1

   Boil the cobs in lightly salted water for 6 minutes

2. 2

   Cut the pork fillet into 12 even sized slices

3. 3

   Mix the oil and paprika in a shallow dish and coat the pork and par-boiled cobs in it

4. 4

   Heat a griddle or frying pan and cook the cobs for a few minutes turning occasionally until lightly browned all over.

5. 5

   Set aside to cool

6. 6

   Put the pork discs on the griddle or frying pan in batches and cook for 2 minutes each side.

7. 7

   Remove and keep warm

8. 8

   Cut the corn kernels off the cobs - stand them on one end and run a knife down the core all around

9. 9

   De-seed and dice the tomatoes and trim and slice the spring onions

10. 10

    Put them in a bowl along with the corn, orange juice, zest & coriander leaves and gently mix together

11. 11

    Warm the tortillas and serve each person 3 slices of pork and a serving of the salsa.

12. 12

    Maybe a little sour cream & guacamole too and let them make their own wraps

* Per serving · 4 servings · Values may vary.