Tex-Mex Style Spiced Tomato Pork With Spicy Corn Salsa And Cauli Rice

Before you start cooking, take your steak[s] out of the fridge, open the packet and let them adjust to room temperature

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Peel and finely slice your shallot[s]

Slice your green chilli[es] finely

Add the sliced shallot and sliced green chilli (can't handle the heat? Go easy!) to a large bowl with your cider vinegar, a pinch of salt and sugar and a little drizzle of olive oil

Give everything a good mix up – this is your quick-pickled shallot & chilli

Peel and finely chop (or grate) your garlic

Chop your tomato[es] roughly

Drain your sweetcorn

Cover your pork loin steak[s] in cling film and bash them with a rolling pin until evenly flattened to approx. 1cm in thickness

Season both sides of the pork loin steak[s] with a pinch of salt and pepper and a sprinkling of flour

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated pork and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Once cooked through, transfer the cooked pork to a plate to rest and reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the chopped garlic and your ground smoked paprika to the pan with your chipotle paste, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] flour and stir it all together

Cook for 1-2 min or until fragrant

Once fragrant, add 150ml [225ml] [300ml] boiled water and your chicken stock mix and cook for a further 2-3 min or until thickened – this is your Tex-Mex-style spiced tomato sauce

Meanwhile, add the chopped tomato and drained sweetcorn to the quick-pickled shallot & chilli and give everything a good mix up – this is your spicy corn salsa