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Cuban Pork

Cuban Pork

with Warm Confetti Salad

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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!

Allergens:Sulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

1 box

Kidney Beans

113 g

Red Onion

1 unit

Roma Tomato

½ cup

Corn Kernels

10 g

Garlic

1.5 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

1 tsp

Cayenne Pepper

1 unit

Lime

10 g

Cilantro

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2979 kJ
Calories712 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber21 g
Protein58 g
Cholesterol80 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Strainer
Zester
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.

5

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.)

6

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.

7

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