Mexican-Spiced Pork & Cauli-Carrot Rice

Name: Mexican-Spiced Pork & Cauli-Carrot Rice with Tomato-Cucumber Salsa & Garlic Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tomato; 1 cucumber; 3 clove garlic; 1 carrot; 1 packet pork strips; 20 g butter; 1 packet cauliflower rice; 1 sachet chicken-style stock powder; 1 drizzle white wine vinegar; 1 packet flaked almonds; 1 sachet Mexican Fiesta spice blend; 1 packet Greek-style yoghurt

with Tomato-Cucumber Salsa & Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

Add some heat to juicy pork strips with some help from our Mexican Fiesta spice blend. Serve with a fluffy veggie-based rice to keep the carbs in check, plus a fresh salsa for crunch and colour, and last but not least, a dollop of cooling garlic yoghurt to bring it all together.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Easy Prep

•Spicy

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

•Almond

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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

cucumber

3 clove

garlic

carrot

1 packet

pork strips

1 packet

cauliflower rice

1 sachet

chicken-style stock powder

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

Mexican Fiesta spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1769 kJ

Fat20.2 g

of which saturates9.3 g

Carbohydrate20.1 g

of which sugars15.7 g

Dietary Fibre8.6 g

Protein38 g

Sodium1627 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Roughly chop tomato and cucumber, then transfer to a medium bowl. • Finely chop garlic. Grate carrot. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine pork strips, Mexican fiesta spice blend, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt to the garlic oil, stirring to combine. Season to taste.

• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook cauliflower rice, carrot and chicken-style stock powder until softened, 3-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • While the cauli-carrot rice is cooking, drizzle the tomato and cucumber with white wine vinegar and olive oil. Toss to combine. Season to taste.

• Return frying pan to high heat with a drizzle of olive oil. • Cook pork strips, in batches, until golden, 2-3 minutes.

TIP: Cooking the pork in batches over a high heat helps keep it tender.

• Divide Mexican-spiced pork, cauli-carrot rice and tomato-cucumber salsa between plates. • Sprinkle with flaked almonds. • Dollop over garlic yoghurt to serve. Enjoy!