Jerk Pork & Charred Pineapple Salsa
with Coconut-Spinach Rice
This vibrant bowl packs all the punches when it comes to flavour, colour and texture! Simply combine pork mince with our tasty jerk seasoning, then team it with colourful veggies dressed with mint, lime zest and charred pineapple, and you’re ready to devour the flavours of the Caribbean!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/Â Serving 4 people
/Â Serving 4 people
1 packet
coconut milk
2 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)3 clove
garlic
1 unit
carrot
1 tin
pineapple slices
1 packet
pork mince
2 sachet
mild Caribbean jerk seasoning
2 unit
tomato
1 tin
sweetcorn
1 bunch
mint
1 unit
lime
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.33 cup
water (for the rice)
½ tsp
salt
2 tbs
water (for the sauce)
In a medium saucepan, add the coconut milk, water (for the rice) 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, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the pineapple slices.
Heat a large frying pan over a high heat. Add the pineapple slices and cook until lightly charred, 2-3 minutes each side. Transfer to a plate and allow to cool slightly, then roughly chop.
Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and carrot and cook, stirring, 4-5 minutes. Add the garlic, mild Caribbean jerk seasoning and the water (for the sauce) and cook, stirring, until fragrant, 2 minutes.
While the mince is cooking, roughly chop the tomato. Drain the sweetcorn. Pick and thinly slice the mint leaves. Zest the lime to get a good pinch, then slice into wedges. In a medium bowl, combine the tomato, sweetcorn, charred pineapple, mint, lime zest, a good squeeze of lime juice and a small drizzle of olive oil. Roughly chop the baby spinach leaves.
Stir the baby spinach through the coconut rice. Divide the spinach-coconut rice between plates and top with the Caribbean pork. Spoon over the charred pineapple salsa and serve with any remaining lime wedges.