Caribbean-Style Pork & Veggie Fries
with Spinach Slaw & Aioli
We’ve packed the signature flavours of the Caribbean into this pork dish with mild jerk seasoning and a crunchy aioli slaw, but we think the homemade veggie fries on the side might just be the best bit!
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
beetroot
1
carrot
1
parsnip
1 bag
baby spinach leaves
1 bag
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
pork loin steaks
1 packet
sweet chilli sauce
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot, carrot and parsnip into fries. • Place veggie fries on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop baby spinach leaves. • In a large bowl, combine slaw mix, baby spinach, 1/2 the garlic aioli and a drizzle of vinegar and olive oil. Season to taste. Set aside.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt, then add pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and a splash of water, turning pork to coat. Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Slice Caribbean-style pork. • Divide pork, veggie fries and spinach slaw between plates. • Top with remaining aioli to serve. Enjoy!