Caribbean-Style Pork & Veggie Fries
with Spinach Slaw & Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Pork Loin Steaks
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Sweet Chilli Sauce
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Parsnip
1 sachet
Mild Caribbean Jerk Seasoning
1
Beetroot
Nutrition Values
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!
