Sweet & Smokey Pork

Name: Sweet & Smokey Pork with Coconut Rice & Charred Pineapple Salsa
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 olive oil; ¾ cup water; 1 tin coconut milk; 1 packet basmati rice; 1 tin pineapple slices; 1 cucumber; 1 tomato; 1 bag mint; 2 clove garlic; 1 packet chicken stock pot; 1 packet pork strips; 1 drizzle white wine vinegar; 1 packet mayonnaise; 1 sachet mild Caribbean jerk seasoning

with Coconut Rice & Charred Pineapple Salsa

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Get ready for a little taste of the Caribbean tonight! With juicy pork strips coated in our tasty jerk seasoning and a tangy pineapple salsa, it will quickly turn into a favourite dinner.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Eggs

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

coconut milk

1 packet

basmati rice

1 tin

pineapple slices

cucumber

tomato

1 bag

mint

2 clove

garlic

1 packet

chicken stock pot

1 packet

pork strips

1 packet

mayonnaise

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

¾ cup

water

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3493 kJ

Fat36.8 g

of which saturates16.3 g

Carbohydrate86.1 g

of which sugars20.4 g

Protein35.9 g

Sodium2189 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

In a medium saucepan, add the water, coconut milk and a generous pinch of salt, then bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat. 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. Roughly chop the cucumber, tomato and mint. Finely chop the garlic. In a medium bowl, combine the garlic, mild Caribbean jerk seasoning, chicken stock pot and a drizzle of olive oil. Season with salt and pepper. Add the pork strips, tossing to coat.

Heat a large frying pan over a high heat. Cook the drained pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a chopping board.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork strips, in batches, until golden, 2-3 minutes. Set aside.

TIP: Cooking the pork in batches over a high heat helps it stay tender.

Roughly chop the charred pineapple. In a medium bowl, combine the pineapple, tomato, cucumber and mint. Add a drizzle of olive oil and white wine vinegar. Toss to coat. Season to taste.

Divide the coconut rice between bowls. Top with the sweet and smokey pork. Spoon over the charred pineapple salsa. Serve with a dollop of the mayonnaise.