Caribbean Spiced Pork Bowl
with Garlic Rice & Charred Pineapple Salsa
This delicious bowl is packed full of island flair. Take one part juicy pork mince, one part tropical flavour and add just a bit of heat, and you have an authentic Caribbean meal in less than half an hour!
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/ Serving 4 people
/ Serving 4 people
2 packet
basmati rice
1 tin
pineapple slices
2 unit
cucumber
2 unit
tomato
1 bag
coriander
1 unit
lime
6 clove
garlic
1 unit
long red chilli
1 packet
pork mince
2 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
40 g
butter
(ContainsMilk)3 cup
water (for the rice)
½ tsp
salt
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 2/3 of the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove 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, drain the pineapple slices. Heat a large frying pan over a high heat. Add the pineapple slices and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly.
While the pineapple is charring, roughly chop the cucumber, tomato and coriander. Zest the lime to get a generous pinch and cut into wedges. Thinly slice the long red chilli (if using). Roughly chop the charred pineapple.
In a medium bowl, add the cucumber, tomato, pineapple, lime zest and 1/2 the coriander. Add a generous squeeze of lime juice and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the mild Caribbean jerk seasoning and remaining garlic and cook until fragrant, 1 minute.
Divide the garlic rice and Caribbean spiced pork between bowls. Top with the charred pineapple salsa. Serve with the remaining lime wedges.