Spicy Mexican Pork, Nectarine Salsa & Coconut Rice

Serving size

1 person 2 people 4 people

Ingredients

250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
15g creamed coconut
1 unwaxed lime
1 nectarine
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
75g seasonal tomatoes
1 shallot
80g mangetout
300g free-range pork strips
2 tbsp tomato purée
1 chilli
1 handful of fresh coriander

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	587Kcal
	451kJ	2458kJ
Fat	4.8g	26g
of which saturates	1.5g	8.4g
Carbohydrates	9g	48g
of which sugars	2.8g	15g
Protein	7.9g	43g
Salt	0.07g	0.37g
Fibre	1.8g	9.6g

Ingredients

1 shallot (use half)
1 chilli (use half)
1 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)
1 unwaxed lime (use half)
15g creamed coconut (use half)
1 x 150g free-range pork strips
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 nectarine (use half)
80g mangetout (use half)
2 tbsp tomato purée (use half)
75g seasonal tomatoes (use half)
1 handful of fresh coriander (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	631Kcal
	480kJ	2639kJ
Fat	5.6g	31g
of which saturates	1.7g	9.1g
Carbohydrates	9g	48g
of which sugars	2.8g	15g
Protein	7.8g	43g
Salt	0.07g	0.37g
Fibre	1.8g	9.6g

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Ready in 20 High protein New 7 plants

Spicy Mexican Pork, Nectarine Salsa & Coconut Rice

Name: Spicy Mexican Pork, Nectarine Salsa & Coconut Rice
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 250g steamed brown basmati rice; 15g creamed coconut; 1 unwaxed lime; 1 nectarine; 1 tbsp Mexican spice mix; 75g seasonal tomatoes; 1 shallot; 80g mangetout; 300g free-range pork strips; 2 tbsp tomato purée; 1 chilli; 1 handful of fresh coriander

Prep time: 0 mins

Total time: 15 mins

Cuisine: Mexican

Food group: Pork

Bringing excitement back to weeknight dinners with this colourful spread. Sizzle free-range British pork strips with warm Mexican spices. A sweet and zingy nectarine salsa, flecked with chilli, goes perfectly alongside. Coconut-flavoured rice to soak up all the delicious flavours.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Finely slice the shallot. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the pork, spice mix and half the shallot. Cook for 3-5 mins, until golden brown. Season lightly with sea salt and black pepper.
Halve the tomatoes and add them to the pan along with the tomato puree and 100ml of water. Cook for 3-4 mins, until the sauce has thickened and the pork cooked through.
Meanwhile, make the salsa; finely dice the nectarine. Finely slice the chilli (remove the seeds for less heat). Roughly chop the coriander. Add all to a mixing bowl, along with the remaining shallot and the juice of the lime (or to taste) and 2 tsp olive oil. Season to taste with sea salt and black pepper.
Heat a large frying pan with 1 tsp oil on high heat. Add the mange tout and a pinch of sea salt, cook for 1-2 minutes until deep golden brown. Remove and set aside.
Reheat the pan to medium-high heat. Add the rice and break it up with a wooden spoon. Add 50ml water, the coconut cream and a pinch of sea salt. Cook for 2-3 mins, until piping hot.
Serve the spicy pork alongside the coconut rice, mange tout and nectarine salsa.