eCook Meal
Pork & Garlic Potatoes
with fresh parsley & chilli green beans
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.83
for 4 servings · R50.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Anchovy Pieces needs 40 gMarinated White Anchovy Fillets 150 g 150 g at R124.99 · 27% of packR33.33
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Chilli Flakes needs 10 mlOak-Smoked Chilli Flakes 25 g R24.99 · whole pack (size can't be divided)R24.99
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Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Grated Italian Style Hard Cheese needs 160 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Mustard Dijon
- Pork Kassler Loin Steak
- That Mayo - Original + Low Fat Plain Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Anchovies, Baby Potato, Capers, Chilli Flakes, Garlic, Gherkins, Grated Italian-style Hard Cheese, Green Beans, Mustard Dijon, Parsley, 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?
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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Pork & Garlic Potatoes?
Anchovies, Baby Potato, Capers, Chilli Flakes, Garlic, Gherkins, Grated Italian-style Hard Cheese, Green Beans, Mustard Dijon, Parsley, 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