Caribbean Pulled Pork & Corn Slaw
with Mango Dressing | Serves 2
- Soy
We’ve packed the signature flavours of the Caribbean into this 15 minute lunch. There's the lot – pulled pork with mild jerk seasoning and a crunchy corn slaw, but we think the moreish coconut sweet chilli mayo mixed in might just be the best bit!
Ingredients
1 bag
baby broccoli
1 packet
pulled pork
1 bag
coriander
1 tin
sweetcorn
1 bag
slaw mix
1 packet
Mango Mayonnaise
(Contains: Soy; )
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Halve any thicker stalks of baby broccoli lengthways. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing regularly, until softened, 4-5 minutes. • Add pulled pork, mild Caribbean jerk seasoning and the water and stir until fragrant, 1-2 minutes. Season to taste. Transfer to two small heatproof containers and refrigerate.
• While the baby broccoli and pork are cooking, roughly chop coriander. Drain sweetcorn. • In a large bowl, combine sweetcorn, slaw mix and coriander.
• Divide mango mayonnaise, a drizzle of olive oil and a generous pinch of salt and pepper between two separate containers. Stir to combine. • Top with corn slaw. Refrigerate.
TIP: Keeping the pork and slaw separate helps keep the slaw fresh!
• When you're ready for lunch, microwave pork in 30 second bursts until piping hot. Toss slaw to combine. • Top with baby broccoli and pulled pork to serve. Enjoy!
