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.
Spicy Mexican Pork, Nectarine Salsa & Coconut Rice
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.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tomato purée
- 500g free-range pork strips
- 2 nectarine
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 110g baby tomatoes
- 1 onion
- 1 handful of fresh coriander
- 1 chilli
- 160g mangetout
- 1 unwaxed lime
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 15g creamed coconut
Nutritional Information
Calories: 488
Protein: 36g
Carbs: 45g
Fat: 19g
Spicy Mexican Pork, Nectarine Salsa & Coconut Rice
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.
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Cooking Instructions
- Finely slice the onion. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pork, spice mix and half the onion. Cook for 4-6 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 water. Cook for 4-6 mins, until the sauce has thickened and the pork cooked through.
- Make the salsa; finely dice the nectarine. Finely slice the chilli (remove the seeds for less heat). Roughly chop the coriander. Add everything to a mixing bowl along with the remaining onion, juice from the lime and 1 tbsp olive oil. Season to taste with sea salt and black pepper and mix.
- Heat a large frying pan with 1 tsp oil on high heat. Add the mange tout and a pinch of sea salt, cook for 2-3 mins, 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 100ml water, the creamed coconut 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.
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