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Cuban Pork

Cuban Pork

with Warm Confetti Salad

This warm pork and salad combo is sure to have tummies rumbling. This dish is an explosion of confetti-like colour and flavour we’re sure you’ll find dinner table-worthy. Buen provecho!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

340 g

Pork Chops, boneless

340 g

Sweet Potato, cubes

(Contains Sulphites)

1 box

Kidney Beans

113 g

Red Onion

1 unit


½ cup

Corn Kernels

10 g


1.5 tbsp

Cajun Seasoning

(Contains Sulphites)

1 tsp

Cayenne Pepper

1 unit


10 g


Not included in your delivery




Nutrition Values

Energy (kJ)2979 kJ
Calories712 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber21 g
Protein58 g
Cholesterol80 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Non-Stick Pan



Preheat the oven to 450°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!


Bake the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.


Drain and rinse the beans. Cut the tomato into 1/2-inch cubes. Mince or grate the garlic. Zest, then juice the lime. Finely chop the cilantro.

Add the corn

Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion. Cook until the onion softens, 3-4 min. Add the corn, beans, tomatoes, 1 tbsp spice blend (double for 4 people) and as much cayenne as you like. Cook, stirring occasionally, until warmed through, 2-3 min. Transfer to a large bowl and cover to keep warm.

Cook the pork

Cook the pork chops: Season the pork with the garlic, remaining spice blend, salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until golden-brown and cooked to desired doneness, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)


Assemble confetti salad: Meanwhile, add the lime zest, 1 tbsp lime juice and a drizzle of oil into the veggies. Taste and add more lime juice, 1 tsp at a time, if you want it more tangy. Season with salt and pepper.


Finish and serve: Divide the pork and confetti salad between plates. Sprinkle with cilantro and enjoy!