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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
jasmine rice
1 tin
Pineapple Slices
1
cucumber
1 bag
baby spinach leaves
½ sachet
black peppercorns
1 packet
pork loin steaks
1 packet
ginger paste
1 packet
Onion Chutney
(Contains: Sulphites; )
1 bag
herbs
½
fresh chilli (optional)
Not included in your delivery
olive oil
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, cover with a lid and reduce heat to low. Cook for 12 minutes. • Remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the 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. Transfer pineapple to a plate and roughly chop. • In a large bowl, combine charred pineapple, cucumber, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste. Set aside.
• When the rice has 10 minutes remaining, crush black peppercorns (see ingredients) in a pestle and mortar, or in their sachet using a rolling pin. • Slice pork loin steaks into 1cm strips. • In a medium 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 until golden, 2-3 minutes. Add ginger paste and cook until fragrant, 30 seconds. • Remove from heat, then add onion chutney (see ingredients) and toss pork to coat.
• Thinly slice fresh chilli (if using). • Divide garlic rice between bowls. • Top with ginger-pepper pork and charred pineapple salsa. • Tear over herbs and sprinkle with chilli to serve. Enjoy!
