Sweet & Smokey Pork Bowl
with Coconut Rice & Charred Pineapple
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.
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 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 tin
pineapple slices
1
cucumber
1
tomato
½
lime
2 clove
garlic
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1 sachet
mild Caribbean jerk seasoning
1 packet
pork strips
Not included in your delivery
olive oil
½ cup
water
½ tsp
salt
Utensils
Cooking Steps
In a medium saucepan, add the coconut milk, the water and the salt and 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 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!
While the rice is cooking, drain the pineapple slices. Roughly chop the cucumber and tomato. Slice the lime into wedges. Finely chop the garlic. In a large bowl, combine the garlic and mild Caribbean jerk seasoning. Drizzle with olive oil and season with pepper. Add the pork strips and toss to coat.
Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a plate to cool slightly.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the pork strips until browned and cooked through, 2-3 minutes. Set aside. TIP: Cook in batches if the pan is over-crowded.
Roughly chop the charred pineapple. Place in a bowl with the tomato and cucumber. Add a good squeeze of lime juice and a drizzle of olive oil. Toss to coat and season to taste.
Divide the coconut rice between bowls. Top with the sweet and smokey pork and spoon over the charred pineapple salsa. Serve with lime wedges and top with the mango mayonnaise.
