Teriyaki Pork & Charred Pineapple Salsa Bowl
with Spinach Rice & Crispy Shallots
Bring a bowl brimming with colour, sweetness and tang to the table tonight! Succulent pork mince sits atop a bed of fluffy spinach rich accompanied by pineapple and cucumber to bring some crunch and cut through this dish's richness.
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
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 sachet
Crispy Shallots
1
Cucumber
2
Garlic
1 tin
Pineapple Slices
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
250 g
Pork Mince
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk;)
1.5 cup
water
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the butter with a dash
of olive oil over medium heat. Cook garlic until
fragrant, 1-2 minutes.
• Add basmati rice, the water and a generous pinch
of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove 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!
• Meanwhile drain pineapple slices.
• Heat a large frying pan over high heat. Cook
pineapple slices until lightly charred, 2-3 minutes
each side. Set aside on chopping board to cool.
• In a small bowl, combine teriyaki sauce and
Japanese-style dressing.
Little cooks: Take charge by combing the sauces!
• Return frying pan to high heat with a drizzle of
olive oil.
• Cook pork mince, breaking up with a spoon, until
just browned, 3-4 minutes.
• Reduce heat to medium, then stir in sauce mixture,
until bubbling, 1-2 minutes.
• Meanwhile, roughly chop cucumber and
charred pineapple.
• In a medium bowl, combine charred pineapple,
cucumber and a drizzle of olive oil. Season to taste
with salt and pepper.
Little cooks: Take the lead by tossing the salsa!
• To the rice, add baby spinach leaves, stirring until
combined and wilted. Season to taste.
• Divide spinach rice between bowls. Top with teriyaki
pork and charred pineapple salsa.
• Sprinkle over crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over
the crispy shallots!
