Mexican-Spiced Pork & Cauli-Carrot Rice
with Tomato-Cucumber Salsa & Garlic Yoghurt
Add some heat to juicy pork strips with some help from our Mexican Fiesta spice blend. Serve with a fluffy veggie-based rice to keep the carbs in check, plus a fresh salsa for crunch and colour, and last but not least, a dollop of cooling garlic yoghurt to bring it all together.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
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
tomato
1
cucumber
3 clove
garlic
1
carrot
1 packet
pork strips
1 packet
cauliflower rice
1 sachet
chicken-style stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Mexican Fiesta spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Roughly chop tomato and cucumber, then transfer to a medium bowl. • Finely chop garlic. Grate carrot. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine pork strips, Mexican fiesta spice blend, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt to the garlic oil, stirring to combine. Season to taste.
• Return frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook cauliflower rice, carrot and chicken-style stock powder until softened, 3-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • While the cauli-carrot rice is cooking, drizzle the tomato and cucumber with white wine vinegar and olive oil. Toss to combine. Season to taste.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork strips, in batches, until golden, 2-3 minutes.
TIP: Cooking the pork in batches over a high heat helps keep it tender.
• Divide Mexican-spiced pork, cauli-carrot rice and tomato-cucumber salsa between plates. • Sprinkle with flaked almonds. • Dollop over garlic yoghurt to serve. Enjoy!