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Cuban Recipes
Cuban Pork with Succotash

Cuban Pork with Succotash

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Get your groove on and dazzle your diners with some Cuban BBQ classics with a twist. Succotash - a side of sweet corn, beans and coriander - is the perfect accompaniment to your pork. This colourful medley is bound to become your new favourite side dish!

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

400 g

pork loin steak

½

lemon

1 clove

garlic

1 cob

corn

1 tin

red kidney beans

½

red onion

2

tomatoes

2 tbs

coriander

Not included in your delivery

1 tbs

olive oil

2 tsp

HelloFresh smokey pork rub

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3840 kJ
Fat48.5 g
of which saturates12.5 g
Carbohydrate42.8 g
of which sugars15.3 g
Protein59 g
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Zester
Knife
Large Pan
Aluminum Foil
Slotted Spoon
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, zest and juice the lemon. Peel and crush the garlic. Place pork in a large bowl. Sprinkle with the lemon zest and the lemon juice, garlic, HelloFresh smokey pork rub and a good grind of salt and pepper. Set aside at room temperature to marinate.

2

Meanwhile, microwave the corn for 30 seconds, this will make it easier for you to shuck it and remove those annoying hairs. Holding the corn cob upright on a work surface, cut kernels away from cobs.

3

Dice the tomatoes. Heat half the oil in a large frying pan over a medium heat. Add the corn kernels and onion and season with salt and pepper. Drain and rinse the kidney beans. Cook, stirring, for 2 minutes or until just tender then add the red kidney beans to the pan. Cook, tossing, for 1 minute or until warmed through (take care not to break up the beans). Add the diced tomato and toss to combine, then remove the pan from the heat and loosely cover with foil to keep warm.

4

Remove the pork from the marinade and cook in a well oiled frying pan on a medium to high heat for about 5 minutes or until cooked through.

5

Tore leaves of the coriander. Toss the coriander through the succotash and season well with salt and pepper. Divide the succotash among plates and serve with the smokey pork- enjoy!