Dive into a fusion of flavors with our Cajun Spiced Pork and Avocado Salsa recipe, where zesty Cajun spices meet the creamy goodness of avocado salsa atop a bed of aromatic basmati rice and hearty black beans. This dish not only tantalizes the taste buds but also offers versatility—it can be savored as a satisfying meal or scaled up to create a vibrant salad for your next gathering. The vibrant combination of fresh avocado, crisp red onion, sweet red capsicum, and fragrant coriander creates a salsa that perfectly complements the robust Cajun seasoning, ensuring each bite is packed with deliciousness. Whether you're craving a comforting dinner or planning a communal feast, this dish promises to bring a burst of Cajun-inspired delight to your table.
Ingredients:
700gms Pork shoulder steaks or pork fillet
4-6 tablespoons of Cajun seasoning (depending on taste)
1/4 cup oil (avocado or olive)
1 cup of basmati rice
1 can of black beans rinsed and drained
1 red capsicum diced
1 small red onion diced finely
1/2 cup of fresh coriander roughly chopped
1 avocado diced
Juice of 1 lime & additional lime to garnish
Salt & Pepper (Herbalicious or Salt'n'Peppa)
Instructions:
The Pork:
Preheat the oven to 180 degrees Celsius or 160 fan forced.
Line a baking tray with baking paper and set aside for the pork.
Cut the pork into decent bite size pieces, (approx 3cm to 4cm in size).
In a bowl add the Cajun spice and drizzle in the oil slowly mixing well to create a paste. Continue to add oil until your paste becomes marinade consistency. You may not need to use all of the oil.
Add your pork to your marinade and ensure the pork is completely coated. Set aside to rest.
In a hot pan, add a drizzle of oil and cook your pork pieces in batches to give the pork a nice dark brown colour. This should only take a few minutes. You don't need to cook the pork through.
Transfer the browned pork to your lined baking tray and cook in the oven until the pork is cooked through. This shouldn't take long. The bigger your pieces of pork the more time they will need in the oven. While the pork is cooking, cook the rice as per the packet instructions. Once cooked, drain the rice and return it back to the pot. Add the black beans to the rice and put the lid back on the pot. The heat from the rice will warm the beans.
The Salsa:
While the pork and rice are cooking prepare the salsa.
In a bowl, add your diced capsicum, finely chopped red onion, avocado and most of the coriander. Squeeze the juice of one lime over the salsa mix and stir gently to ensure it is mixed through.
Assemble:
Start with a base of the cooked rice and warmed beans.
Alternate spoonfuls of pork and salsa to create a salad effect on top of the rice.
Top with the remaining coriander and season with salt and pepper (use Herbalicious or Salt'n'Peppa)
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