Caribbean Pork Steaks & Corn Rice
with Steamed Veggies & Garlic Aioli
You can't really go wrong with this recipe as it checks every box - a tasty protein (a Caribbean pork number that is such a staple), a perfect serving of carbs (corn rice that never misses) and some steamed veggies to balance it all out!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Pork Loin Steak
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Trimmed Green Beans
1 sachet
Garlic & Herb Seasoning
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 tin
Sweetcorn
1
Carrot
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
1 tsp
honey
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium
heat. Drain sweetcorn.
• Cook garlic & herb seasoning and corn, stirring until fragrant, 1 minute.
• Add basmati rice and the water, stir, then bring to the boil. Reduce heat to
low and cover with a lid.
• Cook for 10 minutes, then remove pan from heat and 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!
Little cooks: Take charge by draining the corn!
• Meanwhile, in a medium bowl, combine mild Caribbean jerk seasoning, a
drizzle of olive oil and a pinch of salt. Add pork loin steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side
(cook in batches if your pan is getting crowded).
• Remove from heat, then add the honey, turning pork to coat. Transfer to a
plate, cover and rest for 5 minutes.
Little cooks: Help coat the pork in the seasoning!
• While pork is resting, thinly slice carrot into sticks.
• Add trimmed green beans, carrot and a splash of water to a
microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-4 minutes.
• Drain veggies, then return to the bowl, season to taste, drizzle with olive oil
and cover to keep warm.
• Slice pork.
• Divide corn rice and steamed veggies between plates. Top with Caribbean
pork steaks. Spoon over any resting juices.
• Serve with garlic aioli. Enjoy!
