Double Chargrilled Jerk Pork Steaks

Name: Double Chargrilled Jerk Pork Steaks with Pineapple-Avocado Couscous
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 tin pineapple slices; ½ Long Chilli (Optional); 1 avocado; 1 onion; 1 sachet mild Caribbean jerk seasoning; 2 packet pork loin steaks; 1 packet couscous; ½ packet chicken stock pot; 20 g butter; ¾ cup boiling water; 1 packet mixed salad leaves; 1 packet coconut sweet chilli mayonnaise

with Pineapple-Avocado Couscous

Get up to $200 off!

Your average couscous gets a summertime makeover with the addition of fresh pineapple and tasty avocado. These Caribbean jerk-spiced pork steaks are the perfect protein partner to pair with this hearty grain, you'll be on BBQ duty every weekend! If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

Tags:

BBQ Friendly

Allergens:

Gluten

•Wheat

•Milk

•Egg

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.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

pineapple slices

Long Chilli (Optional)

avocado

onion

1 sachet

mild Caribbean jerk seasoning

2 packet

pork loin steaks

1 packet

couscous

½ packet

chicken stock pot

1 packet

mixed salad leaves

1 packet

coconut sweet chilli mayonnaise

Not included in your delivery

olive oil

20 g

butter

¾ cup

boiling water

Nutritional Values

Energy (kJ)4680 kJ

Calories667 kcal

Fat67.6 g

of which saturates19.6 g

Carbohydrate64.4 g

of which sugars25.3 g

Dietary Fibre12.3 g

Protein65 g

Sodium2164 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat BBQ to high heat. Boil the kettle. • Drain pineapple slices reserving some juice (1 tbs for 2P / 2 tbs for 4P). Thinly slice long chilli (if using). Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice red onion. In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a large bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add pork loin steak and toss to coat.

• In a medium bowl, add couscous, chicken-style stock powder and the butter. Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork and set aside.

• When BBQ is hot, grill pineapple until charred, 2-4 minutes each side. Transfer to a plate and set aside.

No BBQ? Cook pineapple in a frying pan until lightly charred, for 2-4 minutes each side over a high heat.

• Grill pork loin steaks, in batches, until charred and cooked through, 2-4 minutes each side. Transfer to a plate and rest for 5 minutes. • Meanwhile, grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to the plate with the pineapple.

No BBQ? In a large frying pan cook pork until cooked through, 3-4 minutes each side over a medium-high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.

• Roughly chop grilled pineapple. • To the couscous, add pineapple, onion, avocado, mixed salad leaves, a good drizzle of olive oil and the reserved pineapple juice. Stir to combine and season to taste.

• Slice pork. • Divide avocado couscous salad between bowls, then top with BBQ jerk pork steaks. • Top with coconut sweet chilli mayonnaise and fresh chilli. Enjoy!