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Caribbean Pork & Coconut Sauce

Caribbean Pork & Coconut Sauce

with Kumara Mash & Garlic Veggies

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Have we told you lately that we love you? Actions speak louder than words, so we'll let this mouth-watering meal say it for us. We hope that with every delicious mouthful, you get the message!

Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 head

broccoli

1 bag

baby spinach leaves

1 clove

garlic

1 bunch

coriander

1 sachet

mild Caribbean jerk seasoning

1 packet

pork loin steak

1 tin

coconut milk

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2690 kJ
Fat30.1 g
of which saturates19 g
Carbohydrate34.4 g
of which sugars14.6 g
Dietary Fibre0 g
Protein49.8 g
Cholesterol0 mg
Sodium1150 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil. Peel and cut the kumara into 2cm chunks. Add the kumara to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the kumara to the saucepan. Add the butter and the salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.

2

While the kumara is cooking, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.

3

In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the pork loin steaks and toss to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5-7 minutes.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and cook, tossing, until tender, 5-6 minutes. Add the garlic and baby spinach leaves and cook until the garlic is fragrant and the spinach has wilted, 1 minute. Season with salt and pepper. Transfer the garlic greens to the serving plates.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the remaining mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Add the coconut milk, a pinch of salt and pepper and the pork resting juices. Stir and cook until thickened slightly, 2-3 minutes.

6

Thickly slice the pork. Divide the kumara mash and Caribbean pork between the plates with the garlic veggies. Pour over the coconut sauce and garnish with the coriander.