Crispy pork kassler is drizzled with a homemade remoulade loaded with anchovies, capers, mustard, and mayo. Sided with smashed baby potatoes drizzled with roasted garlic oil and sprinkled with Italian-style cheese. Your mouth will be watering!
Pork & Garlic Potatoes
Pork & Garlic Potatoes
with fresh parsley & chilli green beans
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Anchovy Pieces
- Baby Potatoes
- Capers
- Chilli Flakes
- Fresh Parsley
- Garlic Cloves
- Gherkins
- Grated Italian-style Hard Cheese
- Green Beans
- Mustard Dijon
- Pork Kassler Loin Steak
- That Mayo - Original + Low Fat Plain Yoghurt
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
GARLICKY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in a small baking dish with a large knob of butter and enough oil to cover the base. Pop in the hot oven and bake for 15-20 minutes or until the garlic is soft. On completion, crush the cloves into the oil.
BOILED POTS
Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to boil for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
REMMMOULADE
In a bowl, combine the chopped anchovies (to taste), the creamy mayo, the drained capers (to taste), the chopped gherkins (to taste), ½ the chopped parsley, and the mustard.
CRUSH THE POTS
Place the parboiled potatoes on a roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Spoon over the garlic oil (to taste) and sprinkle over the grated cheese and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
BEANS WITH A KICK!
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of any remaining garlic oil, the chilli flakes (to taste), and seasoning.
WOWZERS
Plate up the crispy kassler drizzled with the creamy remoulade. Side with the garlicky smashed potatoes and the chilli green beans. Sprinkle over the remaining parsley. Dive in, Chef!
Garlic Cloves - 2
Baby Potatoes - 200g
Anchovy Pieces - 10g
That Mayo - Original + Low Fat Plain Yoghurt - 50ml
Capers - 10g
Gherkins - 25g
Fresh Parsley - 4g
Mustard Dijon - 5ml
Grated Italian Style Hard Cheese - 40ml
Pork Kassler Loin Steak - 180g
Green Beans - 80g
Chilli Flakes - 2.5ml
GARLICKY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in a small baking dish with a large knob of butter and enough oil to cover the base. Pop in the hot oven and bake for 15-20 minutes or until the garlic is soft. On completion, crush the cloves into the oil.
BOILED POTS
Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to boil for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
REMMMOULADE
In a bowl, combine the chopped anchovies (to taste), the creamy mayo, the drained capers (to taste), the chopped gherkins (to taste), ½ the chopped parsley, and the mustard.
CRUSH THE POTS
Place the parboiled potatoes on a roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Spoon over the garlic oil (to taste) and sprinkle over the grated cheese and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
BEANS WITH A KICK!
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of any remaining garlic oil, the chilli flakes (to taste), and seasoning.
WOWZERS
Plate up the crispy kassler drizzled with the creamy remoulade. Side with the garlicky smashed potatoes and the chilli green beans. Sprinkle over the remaining parsley. Dive in, Chef!
Garlic Cloves - 4
Baby Potatoes - 400g
Anchovy Pieces - 20g
That Mayo - Original + Low Fat Plain Yoghurt - 100ml
Capers - 20g
Gherkins - 50g
Fresh Parsley - 8g
Mustard Dijon - 10ml
Grated Italian Style Hard Cheese - 80ml
Pork Kassler Loin Steak - 360g
Green Beans - 160g
Chilli Flakes - 5ml
GARLICKY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in a small baking dish with a large knob of butter and enough oil to cover the base. Pop in the hot oven and bake for 15-20 minutes or until the garlic is soft. On completion, crush the cloves into the oil.
BOILED POTS
Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to boil for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
REMMMOULADE
In a bowl, combine the chopped anchovies (to taste), the creamy mayo, the drained capers (to taste), the chopped gherkins (to taste), ½ the chopped parsley, and the mustard.
CRUSH THE POTS
Place the parboiled potatoes on a roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Spoon over the garlic oil (to taste) and sprinkle over the grated cheese and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
BEANS WITH A KICK!
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of any remaining garlic oil, the chilli flakes (to taste), and seasoning.
WOWZERS
Plate up the crispy kassler drizzled with the creamy remoulade. Side with the garlicky smashed potatoes and the chilli green beans. Sprinkle over the remaining parsley. Dive in, Chef!
Garlic Cloves - 6
Baby Potatoes - 600g
Anchovy Pieces - 30g
That Mayo - Original + Low Fat Plain Yoghurt - 150ml
Capers - 30g
Gherkins - 75g
Fresh Parsley - 12g
Mustard Dijon - 15ml
Grated Italian Style Hard Cheese - 120ml
Pork Kassler Loin Steak - 540g
Green Beans - 240g
Chilli Flakes - 7.5ml
GARLICKY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in a small baking dish with a large knob of butter and enough oil to cover the base. Pop in the hot oven and bake for 15-20 minutes or until the garlic is soft. On completion, crush the cloves into the oil.
BOILED POTS
Place the baby potatoes in a pot of salted water over a high heat and pop on a lid. Once boiling, reduce the heat. Allow to boil for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion.
REMMMOULADE
In a bowl, combine the chopped anchovies (to taste), the creamy mayo, the drained capers (to taste), the chopped gherkins (to taste), ½ the chopped parsley, and the mustard.
CRUSH THE POTS
Place the parboiled potatoes on a roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Spoon over the garlic oil (to taste) and sprinkle over the grated cheese and seasoning. Roast in the hot oven for 15-20 minutes until crispy and golden.
CRISPY KASSLER
Pat the pork kassler dry with some paper towel and coat in oil. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Place a large nonstick pan over a medium-high heat. When hot, sear the kassler fat-side down for 3-5 minutes until the fat becomes rendered and crispy. Then, fry for 3-4 minutes per side until cooked through.
BEANS WITH A KICK!
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of any remaining garlic oil, the chilli flakes (to taste), and seasoning.
WOWZERS
Plate up the crispy kassler drizzled with the creamy remoulade. Side with the garlicky smashed potatoes and the chilli green beans. Sprinkle over the remaining parsley. Dive in, Chef!
Garlic Cloves - 8
Baby Potatoes - 800g
Anchovy Pieces - 40g
That Mayo - Original + Low Fat Plain Yoghurt - 200ml
Capers - 40g
Gherkins - 100g
Fresh Parsley - 15g
Mustard Dijon - 20ml
Grated Italian Style Hard Cheese - 160ml
Pork Kassler Loin Steak - 720g
Green Beans - 320g
Chilli Flakes - 10ml
Woolies Products in this dish
