Chargrilled Jerk Pork Steaks & Haloumi
with Pineapple-Avocado Couscous
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.
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.
Ingredients
1 tin
pineapple slices
½
Long Chilli (Optional)
1
avocado
1
onion
1 sachet
mild Caribbean jerk seasoning
1 packet
pork loin steaks
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
chicken stock pot
1 packet
mixed salad leaves
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
Haloumi
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. • To a medium bowl, add haloumi and cover with water to soak. • 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 and haloumi until charred, 2-4 minutes each side. Transfer to a plate and set aside.
No BBQ? Cook pineapple and haloumi in a frying pan until lightly charred, for 2-4 minutes each side over a high heat.
• Grill pork loin steaks 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, haloumi, 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 and haloumi couscous salad between bowls, then top with BBQ jerk pork steaks. • Top with coconut sweet chilli mayonnaise and fresh chilli. Enjoy!