Caribbean Pulled Pork & Corn Slaw
with Coconut-Sweet Chilli Dressing
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 bag
baby broccoli
1 packet
pulled pork
1 bag
coriander
1 tin
sweetcorn
1 bag
slaw mix
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Halve any thicker stalks of baby broccoli lengthways. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing regularly, until softened, 4-5 minutes. • Add pulled pork, mild Caribbean jerk seasoning and the water and stir until fragrant, 1-2 minutes. Season to taste. Transfer to two small heatproof containers.
• While the baby broccoli and pork are cooking, drain sweetcorn (see ingredients). Roughly chop coriander. • In a large bowl, combine sweetcorn, slaw mix and coriander.
• Divide coconut sweet chilli mayonnaise, a drizzle of olive oil and a generous pinch of salt and pepper between two separate containers. Stir to combine. • Top with corn slaw. Refrigerate. TIP: Keeping the pork and slaw separate helps keep the slaw fresh!
• At lunchtime, microwave pork in 30 second bursts until piping hot. Toss slaw to combine. • Top with baby broccoli and pulled pork to serve. Enjoy!