To make our picadillo, we cook minced pork with onion, garlic, tomatoes and a little chilli, then spice it up with allspice, cinnamon and cumin. What makes the real difference is a final, unexpected addition of toasted almond slivers and currants, handfuls of fresh coriander and a big squeeze of lime juice. So versatile and yummy.
Pork, onion, garlic, salt, chilli flakes, allspice, cinnamon, cumin, crushed tomatoes, almonds, currants, lime juice, fresh coriander, rice bran oil.
CONTAINS:
Tree Nuts.
MAY CONTAIN TRACES OF:
Peanuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 3487.2kj | 6974.5kj |
| PROTEIN | 67.5g | 135g |
| FAT TOTAL | 49.4g | 98.8g |
| - SATURATED | 13.3g | 26.6g |
| CARBS | 23.6g | 47.3g |
| - SUGARS | 21.7g | 43.5g |
| SODIUM | 1414.7mg | 2829.4mg |
Small:
Serves one to two adults, more with accompaniments
Large:
Serves three to four adults, more with accompaniments
Reheat and serve with the coriander-jalapeno salsa, warmed soft tortillas or tacos, guacamole, shredded lettuce, diced tomato, and refried beans. Or serve as part of a Mexican feast with the chipotle marinated barramundi with roast tomato salsa.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot. Sprinkle with fresh coriander and serve.
