Caribbean Pork Tacos
with Pineapple Cucumber Salsa
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!
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.
Ingredients
1 clove
garlic
1 tin
pineapple slices
1 unit
cucumber
1 bag
cos lettuce
1 unit
long red chilli
1 packet
pork loin steaks
2 sachet
mild Caribbean jerk seasoning
12 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
2 tub
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
½ tsp
salt
1 tsp
vinegar (balsamic or white wine)
¼ tsp
sugar
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). Reserve 1 tbs of juice from the pineapple slices, then drain. Finely chop the cucumber. Shred the cos lettuce leaves. Thinly slice the long red chilli (if using).
Slice the pork loin steak 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.
Heat a large frying pan over a high heat. Once hot, add the pineapple slices and cook until browned, 3 minutes each side. Transfer to a chopping board and roughly chop. In a small bowl, combine the chopped pineapple and cucumber. Add the vinegar and sugar, and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the pork strips to the pan and cook, tossing, until golden, 2-3 minutes. 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 mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice.
Bring everything to the table to serve. Add some cos lettuce to the base of a 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 the serving suggestion in the main photo
