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.
1
Cucumber
1 packet
Mayonnaise
(Contains: Eggs;)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coriander
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 tin
Pineapple Slices
1 packet
Coconut Milk
1
Tomato
250 g
Pork Strips
• 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!
If you've swapped to beef strips, toss the beef in the spice mixture in the same way as above.
• 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.
Heat the frying pan as above. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.