Caribbean Pork & Coconut Sauce
with Kumara Mash & Garlic Veggies
Have we told you lately that we love you? Actions speak louder than words, so we'll let this mouth-watering meal say it for us. We hope that with every delicious mouthful, you get the message!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
Kumara
1 head
broccoli
1 bag
baby spinach leaves
1 clove
garlic
1 bunch
coriander
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
pork loin steak
1 tin
coconut milk
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil. Peel and cut the kumara into 2cm chunks. Add the kumara to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the kumara to the saucepan. Add the butter and the salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.
While the kumara is cooking, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.
In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the pork loin steaks and toss to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5-7 minutes.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook, tossing, until tender, 5-6 minutes. Add the garlic and baby spinach leaves and cook until the garlic is fragrant and the spinach has wilted, 1 minute. Season with salt and pepper. Transfer the garlic greens to the serving plates.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the remaining mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Add the coconut milk, a pinch of salt and pepper and the pork resting juices. Stir and cook until thickened slightly, 2-3 minutes.
Thickly slice the pork. Divide the kumara mash and Caribbean pork between the plates with the garlic veggies. Pour over the coconut sauce and garnish with the coriander.