Caribbean Pork & Corn-Cauliflower Rice

Name: Caribbean Pork & Corn-Cauliflower Rice with Mayonnaise
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 carrot; 3 clove garlic; ½ tin sweetcorn; 1 packet pork loin steaks; 1 sachet Mild Caribbean Jerk Seasoning; 2 tsp honey; 20 g butter; 1 packet cauliflower rice; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder; 1 packet mayonnaise

with Mayonnaise

4.5(87)

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Calories

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Protein

42.1g protein

Total

25 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Climate Superstar

Allergens:

Milk
Eggs
May contain traces of allergens
Fish
Wheat
Traces of Cashew
Almond
Sesame
Soy

Enjoy a flavour-packed, guilt-free and nutritious meal with our cauliflower rice! With colourful veggies stirred in and topped with our classic Caribbean-spiced pork, we know you'll be glad you took the plunge and gave this low carb delight a go. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

carrot

3 clove

garlic

½ tin

sweetcorn

1 packet

pork loin steaks

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

cauliflower rice

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)

Not included in your delivery

olive oil

2 tsp

honey

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2053 kJ

Fat23.5 g

of which saturates8.4 g

Carbohydrate23.9 g

of which sugars15.2 g

Dietary Fibre8.4 g

Protein42.1 g

Sodium1697 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

PDF

• Thinly slice carrot into rounds. Finely chop garlic. Drain sweetcorn. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add pork and turn to coat.

• Heat a large frying pan over high heat. Cook sweetcorn and carrot until lightly browned, 4-5 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Remove from heat, then return all pork strips to pan. Add the honey and turn pork to coat. Transfer to a plate, cover to keep warm and set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflower rice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Return the carrot and corn to the pan, along with baby leaves and chicken-style stock powder and stir to combine. Season to taste.