Moroccan-Spiced Pork & Currant Rice
with Cucumber-Tomato Salsa & Garlic Sauce
Add a classic Moroccan flavour like our chermoula spice blend to tender pork strips and turn it into a tasty currant rice bowl for dinner tonight. With the additions of a cucumber-tomato salsa, this will beat any take-away dish.
This recipe is under 650kcal per serving.
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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1
tomato
1
cucumber
1 sachet
chermoula spice blend
1 packet
pork strips
1 bag
baby spinach leaves
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
1.5 cup
boiling water
1 tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. In a medium saucepan, add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Add jasmine rice, chicken-style stock powder and currants. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• When the rice has 10 minutes remaining, thinly slice tomato and cucumber into rounds. • In a medium bowl, combine chermoula spice blend and a drizzle of olive olive oil. Add pork strips, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork strips, tossing, in batches, until golden, 2-3 minutes. • Remove from heat, return all pork to pan and add the honey, tossing to coat.
• Meanwhile, in a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season. • Stir through baby spinach leaves through the rice, until combined. • Divide currant rice and cucumber-tomato salsa between bowls. Top with chermoula pork. • Serve with garlic sauce. Enjoy!