Caribbean Style Jerk and Pineapple Crispy Pork
with Wedges and Kiwi-Lime Slaw
- Wheat
- Cereals containing gluten
Our Caribbean Style Jerk and Pineapple Crispy Pork captures the vibrant flavours of the Caribbean. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.
Ingredients
1 unit(s)
Kiwi
1 unit(s)
Lime
120 grams
Sliced Carrot and Cabbage Mix
450 grams
Potatoes
2 unit(s)
British Pork Loin Steaks
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
50 grams
Jerk Paste
40 grams
Pineapple Chutney
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
75 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel the kiwi, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.
Cut the lime into wedges.
In a medium bowl, add a good squeeze of lime juice and mix in the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the sliced carrot and cabbage mix and kiwi to the lime juice and toss together.
Meanwhile, chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.
Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.
Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown, 2- 3 mins on each side.
Once golden, carefully transfer the pork steaks to a lined tray and bake on the top shelf until cooked through, 10-12 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
Once cooked, transfer the pork to a plate lined with kitchen paper.
Give the frying pan a quick clean, then return to medium-high heat.
Once hot, add the jerk paste, pineapple chutney and water for the sauce (see pantry for amount). Bring to a simmer and bubble until thickened slightly, 2-3 mins. Stir in the butter (see pantry for amount) until melted.
While the sauce simmers, cut the pork widthways into 2cm slices.
Add the rocket to the kiwi slaw and toss together.
Share the crispy pork between your plates. Spoon over the jerk pineapple sauce.
Serve the kiwi slaw and wedges alongside with mayo for dipping (see pantry for amount).
