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Cuban Pork with Warm Confetti Salad
Cuban Pork with Warm Confetti Salad

Cuban Pork with Warm Confetti Salad

3.4
(958)

This warm salad infused with the vibrancy of Cuba is sure to have tummies rumbling. A thrilling combination of Spanish and African cultures - there is something irresistible about the Son music and classic cars of Havana. We’ve taken all that is edible about Cuba and presented it to you on a platter, in an explosion of confetti-like colour and flavour we’re sure you’ll find New Year’s worthy. Buen provecho!

Tags:
Egg Free
High Fiber
High Protein
Lactose free
Low Sodium
Nut Free
One Pot Wonder
Under 30 Minutes

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

lime

1 clove

garlic

2 tsp

Cajun seasoning

(May be present: Gluten.)

2 steak

pork loin

1 cob

corn

½

red onion

1 tin

red kidney beans

1

tomato

1 bunch

parsley

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving
Calories1790 kcal
Fat11.5 g
of which saturates2 g
Carbohydrate23 g
of which sugars4.4 g
Protein51.4 g
Sodium322 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Strainer
Zester
Chopping board
Bowl
Aluminum Foil
Large Bowl
Spoon
Pan

Cooking Steps

1

To prepare the ingredients, zest and juice the lime. Peel and crush the garlic. Shuck the corn and remove the kernels. Finely chop the red onion and dice the tomato. Drain and rinse the red kidney beans. Lastly, pick the parsley leaves.

2

Combine half of the lime zest and half of the lime juice in a medium bowl with the garlic, Cajun spice mix and a good grind of salt and pepper. Add the pork loin steaks and rub the marinade into the flesh. Set aside at room temperature to marinate for at least 15 minutes.

Cook the onion and corn
3

Meanwhile, heat half of the olive oil in a medium frying pan over a medium heat. Add the corn kernels and red onion, and cook, stirring, for 2 minutes or until just tender. Add the red kidney beans to the pan and cook, stirring, for 1 minute or until warmed through (take care not to break up the beans). Add the tomato and remaining lime zest and juice and toss to combine. Then, remove the contents from the pan and place them in a large bowl. Stir through the parsley and season to taste with salt and pepper. Cover loosely with foil to keep warm.

Cook the pork
4

Heat remaining olive oil in the same frying pan over a medium-high heat. Add the pork and cook for about 2-3 minutes on each side, or until cooked through (pork can be served a little on the pink side).

5

Divide the confetti bean salad among plates and serve with the smoky Cajun pork. Enjoy!

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