Spicy Cumin Pork
I love using cumin, it adds an instant smoky, nutty dimension to anything. Here I've used it with pork and I serve it at the end as a wrap with a simple salsa and shredded lettuce.
- Pork Loin (2)
- Cumin Seeds (3 tbsp)
- Chilli Flakes (1 tbsp)
- Balsamic Vinegar (1 tbsp)
- Olive Oil
- Salt & Pepper
How to Prepare
In a dry skillet, roast the cumin seeds for 2 mins until fragrant.
Combine the cumin, chilli flakes and balsamic in a little bowl with a generous glug of olive oil. Season with a good pinch each of salt and pepper.
Score the pork - more nooks and crannys = more surface area = more flavour!
Lay out some cling film and smother the cumin oil mixture over the pork on the top and bottom.
Wrap the pork tightly and put in the fridge. Ideally you want to let it sit overnight (I did, and it tasted awesome!) but at the least give it an hour.
When you're ready to cook, heat some oil in a pan - you could use a griddle but I've just used a regular skillet. Cook on all sides until pork is done.
When done, let the pork rest for 5 mins.
It's up to you how to serve it but I think this makes a GREAT sandwich filling. So I slice it thinly like so.
And today, I served it as a wrap! I made a simple salsa of cucumber, tomato, coriander, chilli, garlic, olive oil and balsamic. Absolutely delicious.