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Caribbean Pork Tacos

Caribbean Pork Tacos

with Pineapple Cucumber Salsa

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Dinner is all about balance. Just like how the sweet pineapple salsa balances the smokey spice blend on these morsels of pan-fried pork. Now the only tricky thing is balancing all the ingredients in your very full tacos as you try to eat them - don't worry, it's worth it!

Allergens:GlutenEgg
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

1 clove

garlic

1 tin

pineapple slices

1 unit

cucumber

1 bag

cos lettuce leaves

1 unit

long red chilli

1 packet

pork loin steaks

2 sachet

mild Caribbean jerk seasoning

12 unit

mini flour tortillas

(ContainsGluten)

2 tub

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

½ tsp

salt

1 tsp

vinegar (balsamic or white wine)

¼ tsp

sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2540 kJ
Fat21.3 g
of which saturates2.6 g
Carbohydrate54.4 g
of which sugars11.2 g
Protein44.8 g
Sodium1520 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Medium Bowl
Small Bowl
Large Non-Stick Pan
Plate
InstructionsPDF
Instructions
Get prepped
Get prepped
1

Finely chop the garlic (or use a garlic press). Reserve 1 tbs of juice from the pineapple slices, then drain and finely chop. Finely chop the cucumber. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using).

Add flavour to the pork
Add flavour to the pork
2

Slice the pork loin steaks into 0.5cm strips. In a medium bowl, combine the pork, garlic, mild Caribbean jerk seasoning and the salt. Season with a pinch of pepper and add a good drizzle of olive oil. Toss to coat and set aside.

Make the pineapple salsa
Make the pineapple salsa
3

In a small bowl, combine the chopped pineapple and cucumber. Add the vinegar, sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.

Cook the pork
Cook the pork
4

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/2 the pork strips into the pan and cook, tossing, for 2-3 minutes, or until golden. Transfer to a plate. Repeat with the remaining pork. TIP: Cooking the meat in batches will stop it from stewing and keep it tender.

HEAT THE TORTILLAS
HEAT THE TORTILLAS
5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice.

Serve up
Serve up
6

Serve everything at the table. Add some cos lettuce to the base of the tortilla, then add a helping of the Caribbean pork. Top with some pineapple cucumber salsa. Drizzle over the pineapple mayo and garnish the adult portions with some long red chilli (if using).

TIP: For kids, follow our serving suggestion in the main photo!