Pan Fried Pork Mexicalli

Ingredients (10 portions)

Amount	Measure	Name
1.5	kg	Pork leg
10	g	KNORR PRIMERBA Garlic Paste
1	l	KNORR Fajita sauce
5	ml	Oil, Sunflower
50	ml	JIF Lemon Juice 500ml
10	g	Coriander, fresh

Preparation

Advance Preparation
Trim and prepare pork to remove any excess fat and sinew. Warm serving dishes.

Method
1. Season and flavour the pork with the garlic paste, cover label and refrigerate if not for immediate use.

2. Decant required amount of sauce into a measuring jug. If not for immediate use cover label and refrigerate.
3. In a hot pan add the oil followed by the sliced pork. Fry until golden brown and thoroughly cooked and tender.
4. Add Fajita sauce, bring to the boil.
5. Serve centre of the warmed serving bowl, garnish with a squeeze of lemon juice and chopped coriander.

Handy hint
Use FLORA as a replacement to oil for a healthier alternative. Ideal to serve with steamed noodles, pasta or rice from the KNORR range of dried noodles pasta and rice.

Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.

Guideline Daily Amounts
Typical Nutrient Values per Serving
Men Women
% of an adults GDA*
Calories (kcal) 426 2500 2000 21%
Sugars (g) 5.5 120 90 6%
Fat (g) 18.2 95 70 26%
Saturated Fat (g) 3.2 30 20 16%
Salt (g) 1.32 6 6 22%

• Based on GDAs for women

CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding