Ginger Pepper Pork & Onion Chutney
with Garlic Rice & Charred Pineapple Salsa
Ginger and pepper brings a punch of flavour to the pork, cool it off with charred pineapple tossed into a salsa. Let’s squeeze in the aromatic scent of garlic into the rice and tonight’s dinner is an easy to make flavour explosion waiting to go off with a bang!
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
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
pineapple slices
1
cucumber
1 bag
baby spinach leaves
½ sachet
black peppercorns
1 packet
pork strips
1 packet
ginger paste
1 packet
onion chutney
1 pinch
chilli flakes
Not included in your delivery
olive oil
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add garlic paste and cook until fragrant, 30 seconds - 1 minute. • Add basmati rice, the water and a generous pinch of salt, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes. • Remove pan 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!
• While rice is cooking, drain pineapple slices. Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. • Meanwhile, roughly chop cucumber and baby spinach leaves. Remove pineapple from pan and roughly chop. • In a bowl, combine charred pineapple, cucumber, baby spinach, a drizzle of white wine vinegar and olive oil. Season to taste.
• When rice has 10 mins remaining, crush black peppercorns (see ingredients) in a pestle and mortar, or in their sachet using a rolling pin. • In a bowl, combine pork strips, crushed peppercorns, a drizzle of olive oil and a pinch of salt. • Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, until golden, 2-3 minutes. • Cook ginger paste until fragrant, 30 seconds. Remove from heat, add onion chutney and toss to coat. Transfer to a bowl.
• Divide garlic rice and ginger pepper pork between bowls. • Serve with charred pineapple salsa. • Sprinkle over a pinch of chilli flakes (if using). Enjoy!