Pork and Purslane in Spicy Green Salsa - Kraft Recipes Top
Comida Kraft
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Pork and Purslane in Spicy Green Salsa

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Makes 6 servings.

Got some pork fans in the house? They're sure to go for this zesty, tomatillo salsa recipe. (It's made with pork rib tips and chopped ham.)

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Make It

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  • Cook ribs in half the dressing in large deep skillet or Dutch oven on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from skillet; cover to keep warm.
  • Combine remaining dressing and cubed pork in skillet; cook and stir 4 min. or until pork is evenly browned on both sides. Remove pork from skillet; cover to keep warm. Stir in onions; cook and stir 5 min. Add ribs, pork loin, salsa and water; cover. Simmer on medium-low 1 hour.
  • Add purslane and ham; cook, covered, 15 min. or until rib meat is tender.

Special Equipment Needed

Food Facts

Purslane is a leafy green with a slightly sour, salty flavor that can be eaten either raw or cooked. The stems, leaves and flower buds can all be eaten. Purslane, which can be found in most ethnic supermarkets, can be used either fresh in a salad or as a cooked ingredient in stir-fries, soups or stews.


Swiss chard can be used instead of the purslane. Just clean and chop the chard before using as directed.


  • Makes 6 servings.

Nutritional Information

Serving Size Makes 6 servings.
Calories 360
Total fat 20g
Saturated fat 6g
Cholesterol 105mg
Sodium 1110mg
Carbohydrate 10g
Dietary fiber 1g
Sugars 3g
Protein 32g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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