HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Pork & Kumara Fries
Caribbean Pork & Kumara Fries

Caribbean Pork & Kumara Fries

with Caramelised Pineapple Salsa

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We’ve packed the signature flavours of the Caribbean into this pork dish with mild jerk seasoning and a sweetly tangy caramelised pineapple salsa, but we think the homemade kumara fries on the side might just be the best bit!

Tags:Low Calorie

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 tin

pineapple slices

1 unit


1 bag

baby spinach leaves

1 bunch


1 sachet

mild Caribbean jerk seasoning

1 packet

pork loin steaks

1 packet

garlic aioli


Not included in your delivery

olive oil

½ tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2270 kJ
Fat16.7 g
of which saturates2.1 g
Carbohydrate51.1 g
of which sugars30.7 g
Dietary Fibre0 g
Protein43.2 g
Cholesterol0 mg
Sodium1000 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the kumara fries on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 20-25 minutes. TIP: Cut the kumara to size so it cooks in time!


While the fries are baking, drain the pineapple slices. Finely chop the tomato. Roughly chop the baby spinach leaves. Pick the mint leaves and roughly chop. In a medium bowl, combine the mild Caribbean jerk seasoning, a little drizzle of olive oil and a pinch of pepper. Add the pork loin steaks and toss to coat.


Heat a medium frying pan over a medium-high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Transfer to a plate, allow to cool slightly, then roughly chop.


Wipe out the pan and return to a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 4-5 minutes each side (depending on thickness). Transfer to a plate and cover to rest for 5 minutes. TIP: The spice blend may char slightly, this adds to the flavour! TIP: Pork can be served slightly blushing pink in the centre.


While the pork is resting, add the pineapple, tomato, baby spinach and mint to a medium bowl. Add the vinegar, season with salt and pepper and drizzle with olive oil. Toss to combine.


Thinly slice the pork. Divide the Caribbean pork between plates and spoon over any resting juices. Top with the caramelised pineapple salsa and serve with the kumara fries and garlic aioli.