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Caribbean Spiced Pork Bowl

Caribbean Spiced Pork Bowl

with Garlic Rice & Charred Pineapple Salsa

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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!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

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 difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2670 kJ
Fat19.5 g
of which saturates9.3 g
Carbohydrate74.1 g
of which sugars12.2 g
Dietary Fibre0 g
Protein36.7 g
Cholesterol0 mg
Sodium1090 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

Divide the garlic rice and Caribbean spiced pork between bowls. Top with the charred pineapple salsa. Serve with the remaining lime wedges.