Quick Caribbean Pork & Coconut Rice
with Pineapple-Mint Salsa
Get ready for a little taste of the Caribbean tonight! With juicy pork strips coated in our tasty jerk seasoning and a sweet and tangy salsa, it will quickly turn into a favourite dinner.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
pineapple slices
1
cucumber
1 punnet
Snacking Tomatoes
1 bag
mint
2 clove
garlic
1 packet
chicken stock pot
1 packet
pork strips
1 packet
mayonnaise
(Contains Egg;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add the water, coconut milk and a generous pinch of salt. • Bring to the boil, then add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • 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. Roughly chop cucumber and mint. Halve the cherry tomatoes. Finely chop garlic. • In a medium bowl, combine garlic, mild Caribbean jerk seasoning, chicken stock pot and a drizzle of olive oil. Season with salt and pepper. Add pork strips, tossing to coat. Set aside. • Heat a large frying pan over a high heat. Cook drained pineapple, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a chopping board to cool slightly.
• Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook pork strips, in batches, until golden, 2-3 minutes. Set aside. • Roughly chop charred pineapple. In a medium bowl, combine pineapple, cherry tomatoes, cucumber and mint. Season, then add a drizzle of olive oil and white wine vinegar. Toss to coat.
TIP: Cooking the pork in batches over a high heat helps it stay tender.
• Divide coconut rice between bowls. Top with pineapple-mint salsa and Caribbean pork. • Serve with mayonnaise.