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.
Slow-cooked Chipotle Pork with Quinoa, Charred Sweetcorn & Fresh Tomato Salsa
Take a trip to Mexico with our colourful burrito bowl - with a healthy quinoa base. The cooking is easy with our slow-cooked British pork. Spice things up with chipotle chilli paste. Char some sweetcorn, whip up a speedy salsa - and you have a winner!
High protein
1/3 daily fibre
9 plants
Serving size
Ingredients
- 80g mixed salad leaves
- 500g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 1 handful of fresh coriander
- 1 garlic clove
- 110g baby tomatoes
- 1 onion
- 2 unwaxed lime
- 25g honey
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 280g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 640
Protein: 35g
Carbs: 48g
Fat: 34g
Slow-cooked Chipotle Pork with Quinoa, Charred Sweetcorn & Fresh Tomato Salsa
Take a trip to Mexico with our colourful burrito bowl - with a healthy quinoa base. The cooking is easy with our slow-cooked British pork. Spice things up with chipotle chilli paste. Char some sweetcorn, whip up a speedy salsa - and you have a winner!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a medium bowl, a small bowl, a measuring jug, a sieve & a grater
Char the sweetcorn
- Drain the sweetcorn
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the sweetcorn and cook for 5-6 mins, until deep golden brown. Season with a pinch of salt and half the Mexican spice mix
- Cook for 30 secs, then remove from the pan and set aside
Simmer simmer
- Meanwhile, heat the large saucepan on medium-high heat. Once hot, add the pork (with all the juices from the bag) along with the chipotle paste, honey, the remaining Mexican spice mix and 300ml water
- Simmer for 10-12 mins until steaming hot, using two forks to pull the pork apart as it heats through. Add a splash of water if it gets too dry. Season with a pinch of salt and pepper
Make the pickled onion & salsa
- Zest 1 lime. Thinly slice half the onion and place into the small bowl with the juice from 1 lime and a pinch of salt. Mix and leave to pickle
- Roughly chop the tomatoes. Finely dice the remaining onion. Finely chop or crush the garlic
- Transfer all into the medium bowl
- Finely chop the coriander and add to the salsa bowl, along with 1 tbsp oil, the juice from the other lime and a pinch of salt. Mix and set aside
Heat up the quinoa
- Reheat the empty frying pan on medium-high heat. Once hot, add the quinoa and a splash of water
- Cook for 2-3 mins, until piping hot. Season with a pinch of salt
Plate up
- Stir the lime zest into the charred corn
- Serve the quinoa into bowls, topped with the chipotle pork, charred corn, salad leaves, pickled onion and tomato salsa
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