Caribbean Pork & Coconut Sauce
with Kumara Mash & Garlicky GreensIngredients
2
Kumara
300 g
Pork Loin Steaks
1 packet
Coconut Milk
1
Broccoli
2
Garlic
1
Courgette
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
Bring a medium saucepan of water to the boil. Peel and cut the kumara into bite-sized chunks. Cook the kumara in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the kumara and return to the saucepan. Add the butter, milk and the salt and mash until smooth. Cover to keep warm.
While the kumara is cooking, cut the broccoli into small florets, then roughly chop the stalk. Cut the courgette into thin sticks. Finely chop the garlic.
In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and courgette, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer the greens to the serving plates.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining mild Caribbean jerk seasoning until fragrant, 1 minute. Add the coconut milk and any pork resting juices, then season. Stir and cook until thickened slightly, 2-3 minutes.
Slice the Caribbean pork. Divide the kumara mash and pork between the plates with the garlicky greens. Spoon over the coconut sauce. Enjoy!
