NZ Pork Steak & Peri Peri-Spiced Rice
with Lime, Aioli & Coriander
Calories
:
703 kcalProtein
:
43.6g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Eggs
- Soy
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 tin
Sweetcorn
1 packet
Basmati Rice
300 g
Pork Loin Steaks
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1
Tomato
1
Lime
1 packet
Baby Spinach Leaves
1
Peri Peri Sauce
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.5 cup
water
Nutrition Values
Calories703 kcal
Energy (kJ)2940 kJ
Fat26.4 g
of which saturates8.1 g
Carbohydrate69.8 g
of which sugars6.3 g
Dietary Fibre3.2 g
Protein43.6 g
Sodium581 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- Drain sweetcorn. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook corn until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from 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!
2
- Meanwhile, roughly chop tomato. Slice lime into wedges.
- In a medium bowl, combine pork loin steaks, paprika seasoning and a drizzle of olive oil.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
- Transfer to a plate, cover and rest for 5 minutes.
3
- Once rice is done, stir through peri peri sauce, tomato, baby spinach leaves and a good squeeze of lime juice. Season to taste.
4
- Slice pork.
- Divide peri peri-spiced rice between bowls.
- Top with pork steak and garlic aioli. Tear over coriander and serve with any remaining lime wedges. Enjoy!
