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Caribbean Pork & Coconut Rice

Caribbean Pork & Coconut Rice

with Caramelised Pineapple Salsa

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Have we told you lately that we love you? Actions speak louder than words, so we'll let this mouth-watering meal say it for us. We hope that with every delicious mouthful, you get the message!

Tags:Kid Friendly
Allergens:

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

pork loin steaks

1 tin

coconut milk

1 sachet

chicken-style stock powder

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

pineapple slices

1 bag

baby spinach leaves

1

tomato

1

cucumber

½

fresh chilli

1 packet

mint

2 clove

garlic

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

⅔ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3166 kJ
Fat25.9 g
of which saturates18.6 g
Carbohydrate84 g
of which sugars21.2 g
Protein44.4 g
Sodium1293 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium bowl, combine the mild Caribbean jerk seasoning, garlic and a splash of water. Add the pork loin steaks, season with salt and turn to coat. Set aside.

2

In a medium saucepan, add the coconut milk, the water and chicken-style stock powder 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!

3

While the rice is cooking, reserve the pineapple juice, then drain the pineapple slices. Heat a large frying pan over a high heat. Cook the pineapple until lightly charred, 2-3 minutes each side. Transfer to a plate and allow to cool slightly.

4

Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 4-5 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

TIP: Pork can be served slightly blushing pink in the centre.

TIP: Pork can be served slightly blushing pink in the centre.

5

While the pork is resting, roughly chop the charred pineapple and baby spinach leaves. Finely chop the tomato and cucumber. Finely chop the long red chilli (if using). In a second medium bowl, add the pineapple, baby spinach, tomato, cucumber, chilli and a splash of the reserved pineapple juice. Season to taste and mix well to combine.

6

Pick and thinly slice the mint leaves. Slice the Caribbean pork. Divide the coconut rice, pork and caramelised pineapple salsa between plates. Spoon over any pork resting juices and garnish with the mint.