Jamaican Pork
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Jamaican Pork

Jamaican Pork

with Warm Confetti Salad

This zesty Jamaican inspired pork is so tasty you’ll be bolting back for seconds. Be sure to marinate the pork for at least 15 minutes to absorb all of that amazing flavour! With a resplendent rainbow salad of celebratory confetti, there’s no doubt that this lively dish is a real winner.

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


Serving amount



1 clove


2 tsp

Cajun seasoning

(May be present: Gluten. )

2 steak

pork loin

1 cob



red onion

1 tin

red kidney beans


roma tomato

½ bunch


Not included in your delivery

1 tbs

olive oil


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1680 kcal
Fat11.1 g
of which saturates1.9 g
Carbohydrate19 g
of which sugars5.1 g
Dietary Fibre0 g
Protein50.3 g
Cholesterol0 mg
Sodium324 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Aluminum Foil
Large Bowl



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

Marinate the pork

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

Cook the corn & onion

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 roma tomato and remaining lemon 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 on each side

Heat the 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).


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