Caribbean Pork & Coconut Rice
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Caribbean Pork & Coconut Rice

Caribbean Pork & Coconut Rice

with Pineapple-Coriander Salsa

With juicy pork strips coated in our mild jerk seasoning, plus a rich coconut basmati rice and a sweet, tangy and refreshing salsa, get ready for a little taste of the Caribbean tonight!

Allergens:
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

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

1 tin

pineapple slices

1

cucumber

1

tomato

1 bag

coriander

1 packet

pork strips

1 packet

mayonnaise

(Contains Egg;)

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

¾ cup

water

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2879 kJ
Fat35.4 g
of which saturates17.4 g
Carbohydrate84.9 g
of which sugars20 g
Protein34 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, add the water, coconut milk and a generous pinch of salt. • Bring to the boil, then add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

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

2
2

• Meanwhile, drain pineapple slices. • Roughly chop cucumber, tomato and coriander. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Season with salt and pepper. Add pork strips, tossing to coat. Set aside. • Heat a large frying pan over high heat. Cook pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a chopping board to cool slightly.

3
3

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook pork strips, in batches, until golden, 2-3 minutes. Set aside. • Roughly chop charred pineapple. In a medium bowl, combine pineapple, tomato, cucumber and coriander. Season, then add a drizzle of olive oil and white wine vinegar. Toss to coat.

4
4

• Divide coconut rice between bowls. Top with Caribbean pork and pineapple coriander salsa. • Serve with mayonnaise. Enjoy!