We’ve packed the signature flavours of the Caribbean into this pulled pork bowl with mild jerk seasoning and a tangy charred pineapple salsa, but we think the rich coconut rice on the side might just be the best bit!
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/ Serving 4 people
/ Serving 4 people
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
mild Caribbean jerk seasoning
water (for the rice)
water (for the pork)
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, drain the pineapple slices. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a plate and allow to cool slightly.
While the pineapple is charring, roughly chop the cucumber, tomato and coriander. Zest the lime to get a generous pinch, then slice into wedges. Finely chop the garlic (or use a garlic press). Thinly slice the long green chilli (if using). Roughly chop the charred pineapple.
In a medium bowl, add the cucumber, tomato, pineapple, lime zest and 1/2 the coriander. Add a generous squeeze of lime juice and a drizzle of olive oil. Toss to coat and season with salt and pepper to taste.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Add the pulled pork and stir until heated through, 2 minutes. Add the water (for the pork) and stir to combine.
Divide the coconut rice and Caribbean pulled pork between bowls. Top with the charred pineapple salsa. Garnish the adults' portions with the chilli (if using) and remaining coriander. Serve with any remaining lime wedges.