HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Spiced Pork & Cauli Carrot Rice
Mexican-Spiced Pork & Cauli-Carrot Rice

Mexican-Spiced Pork & Cauli-Carrot Rice

with Tomato-Cucumber Salsa & Garlic Yoghurt

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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:Under 650kcalUnder 30g carbsEasy PrepQuickSpicyNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





3 clove




1 packet

pork strips

1 packet

cauliflower rice

1 sachet

chicken-style stock powder

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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!