Caribbean-Style Pork & Veggie Fries

Name: Caribbean-Style Pork & Veggie Fries with Spinach Slaw & Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 beetroot; 1 carrot; 1 parsnip; 1 bag baby spinach leaves; 1 bag Slaw Mix; 1 packet garlic aioli; 1 packet pork loin steaks; 1 packet sweet chilli sauce; 1 drizzle vinegar (balsamic or white wine); 1 sachet Mild Caribbean Jerk Seasoning

with Spinach Slaw & Aioli

Get up to $175 off

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.

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

•Easy Prep

Allergens:

Eggs

•Soy

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

beetroot

carrot

parsnip

1 bag

baby spinach leaves

1 bag

Slaw Mix

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

pork loin steaks

1 packet

sweet chilli sauce

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)1969 kJ

Fat22.1 g

of which saturates2.7 g

Carbohydrate32.9 g

of which sugars23.3 g

Protein41.3 g

Sodium1287 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!