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Double Caribbean Pork & Pineapple-Capsicum Salad

Double Caribbean Pork & Pineapple-Capsicum Salad

Double Caribbean Pork & Pineapple-Capsicum Salad

with Coconut Sweet Chilli Mayo

Get up to $200 off!

We're in our light and bright era so only a salad will do! The Caribbean is calling, so make sure you answer the call. This Caribbean pork, charred pineapple and capsicum salad is reminiscent of sunny weather and sandy shores, so put your feet up and let this salad put you into vacation mode!

Allergens:

Eggs

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

pineapple slices

1

capsicum

1

cucumber

2 packet

pork loin steaks

1 sachet

mild Caribbean jerk seasoning

1 packet

mixed salad leaves

1 packet

coconut sweet chilli mayonnaise

(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)

1 packet

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3050 kJ

Calories729 kcal

Fat47.8 g

of which saturates12.4 g

Carbohydrate19.4 g

of which sugars14.7 g

Dietary Fibre2.9 g

Protein57.4 g

Sodium1661 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Drain pineapple slices and roughly chop (reserve a splash of the pineapple juice). • Thinly slice capsicum into strips. Thinly slice cucumber into rounds. • In a medium bowl, combine pork loin steaks, mild Caribbean Jerk seasoning, and a drizzle of olive oil.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum and pineapple, until tender and slightly charred, 4-5 minutes. • Transfer to a large bowl and allow to cool.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

4

• While the pork is resting, to the bowl with the capsicum, add a drizzle of white wine vinegar, reserved pineapple juice ( 1 tbs for 2 people / 2 tbs for 4 people), a good drizzle of olive oil, and a pinch of salt and pepper. • Add cucumber and mixed salad leaves, tossing to combine. • Slice pork. • Divide charred pineapple and capsicum salad between bowls, then top with Caribbean pork. • Drizzle over coconut sweet chilli mayonnaise and tear over coriander to garmish. Enjoy!

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