Easy Caribbean Pork & Veggie Fries
with Spinach Slaw & Mango Mayonnaise
- Soy
We’ve packed the signature flavours of the Caribbean into this pork dish with mild jerk seasoning and a crunchy mango-mayo 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.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
beetroot
1
carrot
1
parsnip
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
Mango Mayonnaise
(Contains: Soy; )
1 packet
pork loin steaks
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 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 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). • 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 mango mayo to serve. Enjoy!
