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!
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.
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
1
olive oil
¾ cup
water
1 drizzle
white wine vinegar
• 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!
• 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.
• 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.
• Divide coconut rice between bowls. Top with Caribbean pork and pineapple coriander salsa. • Serve with mayonnaise. Enjoy!