Pork & Garlic Potatoes

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

with fresh parsley & chilli green beans

4.5

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Pork & Garlic Potatoes
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

Frequently Asked Questions

What is the preparation time for Pork & Garlic Potatoes?

The preparation time for Pork & Garlic Potatoes with fresh parsley & chilli green beans is between 20 and 35 minutes.

What is the total time required to make Pork & Garlic Potatoes with fresh parsley & chilli green beans?

The total time required to make Pork & Garlic Potatoes with fresh parsley & chilli green beans is between 45 and 60 minutes.

How many servings does Pork & Garlic Potatoes provide?

4 servings

What are the main ingredients in Pork & Garlic Potatoes?

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

What is the nutritional information of Pork & Garlic Potatoes?

Calories: 812, Carbs: 59 grams, Fat: grams, Protein: 51.5 grams, Sugar: 8.9 grams, Salt: 39 grams

How do I prepare Pork & Garlic Potatoes?

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. 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. 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!

What should be prepared from my kitchen to make Pork & Garlic Potatoes?

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

How many calories does Pork & Garlic Potatoes have?

812 calories

How much fat content does Pork & Garlic Potatoes have?

grams

Woolies Products in this dish

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Chilli Flakes 35 g

Chilli Flakes 35 G

Views: 831