Caramelised Pork & Coconut Rice

Name: Caramelised Pork & Coconut Rice with Zesty Spinach & Tomato Salsa
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 tin coconut milk; 1 cup water (for the rice); ¼ tsp salt; 1 packet basmati rice; 1 knob ginger; 1 packet pork strips; 1.5 tbs soy sauce; 1 bunch mint; 1 unit tomato; 1 unit cucumber; 1 bag baby spinach leaves; 1 packet roasted cashews; ½ unit lemon; 1.5 tbs honey; 1 tbs water (for the sauce)

with Zesty Spinach & Tomato Salsa

Up to 180$ + Free Treats / Extras for Life

Infuse tender chunks of pork with a sweet and savoury sauce, with a dash of fresh ginger to liven the whole thing up. With creamy coconut rice and a refreshing salad, this meal is a burst of flavour in every bite!

Allergens:

Gluten

•Soy

•Tree Nuts

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 knob

ginger

1 packet

pork strips

1 bunch

mint

1 unit

tomato

1 unit

cucumber

1 bag

baby spinach leaves

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)

½ unit

lemon

Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp

salt

1.5 tbs

soy sauce

(Contains: Gluten, Soy;)

1.5 tbs

honey

1 tbs

water (for the sauce)

Nutritional Values

per serving

Calories3148 kcal

Fat26.6 g

of which saturates13.3 g

Carbohydrate81.6 g

of which sugars18 g

Protein39.2 g

Sodium1664 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely grate the ginger. In a medium bowl, combine the ginger, pork strips and 1/2 the soy sauce with a drizzle of olive oil. Toss to coat and set aside.

Chop the tomato and cucumber into 1cm chunks. Roughly chop the baby spinach leaves. Pick and roughly chop the mint leaves. Roughly chop the roasted cashews. Zest the lemon to get a generous pinch, then slice in half.

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork and stir-fry until almost cooked through, 2-3 minutes. Reduce the heat to medium-high and add the honey, water (for the sauce) and the remaining soy sauce. Cook, stirring, until slightly reduced, 2-3 minutes. Remove from the heat.

In a medium bowl, combine the tomato, cucumber, spinach, mint and lemon zest. Add a drizzle of olive oil, a good squeeze of lemon juice and a pinch of salt and pepper. Toss to combine.