Easy Caribbean Pork & Veggie Fries

Name: Easy Caribbean Pork & Veggie Fries with Mango Mayo Slaw & Roasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; 1 beetroot; 1 carrot; 1 cucumber; 1 packet roasted almonds; 1 bag slaw mix; 1 packet Mango Mayonnaise; 1 drizzle white wine vinegar; 1 packet pork loin steaks; 1 sachet Mild Caribbean Jerk Seasoning

with Mango Mayo Slaw & Roasted Almonds

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 spinach 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 30g carbohydrates per serving.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Under 30g carbs

•Easy Prep

•Calorie Smart

Allergens:

Almond

•Soja

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

cucumber

1 packet

roasted almonds

1 bag

slaw mix

1 packet

Mango Mayonnaise

1 packet

pork loin steaks

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2124 kJ

Fat26.9 g

of which saturates3 g

Carbohydrate26.7 g

of which sugars17.7 g

Dietary Fibre10.9 g

Protein43.7 g

Sodium1128 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 and carrot into fries. • Place veggies 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 cucumber and roasted almonds. • In a large bowl, combine slaw mix, cucumber, 1/2 the mango mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside.

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of 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 a 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). • 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!