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Smokey BBQ Pork & Rapid Rice
Smokey BBQ Pork & Rapid Rice

Smokey BBQ Pork & Rapid Rice

with Mayonnaise & Charred Pineapple Slaw

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

Total25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

300 g

Pork Loin Steaks

1 packet

baby leaves

1 sachet

BBQ Seasoning

1 packet

Basmati Rice

1 sachet

Chicken-Style Stock Powder

1 packet

Shredded Cabbage Mix

1 tin

Pineapple Slices

Chives

Nutrition Values

Calories629 kcal
Energy (kJ)2630 kJ
Fat13.6 g
of which saturates1.8 g
Carbohydrate79.3 g
of which sugars17.3 g
Dietary Fibre2.1 g
Protein44.7 g
Sodium1180 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.

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over a high heat until tender, 12 minutes. • Drain rice and return to the saucepan. Add chicken-style stock powder and butter and stir to combine. Cover to keep warm.

2

• Meanwhile, reserve some pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people), then drain pineapple slices. • Heat a large frying pan over a high heat. Cook pineapple slices until lightly browned, 2-3 minutes each side. Transfer to a plate and roughly chop. • Thinly slice chives

3

• In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add pork and turn to coat. • Return frying pan to a medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side. Remove pan from the heat, then add the reserved pineapple juice. Turning the pork to coat. • Transfer to a plate, cover and rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4

• In a second medium bowl, combine shredded cabbage mix, baby spinach leaves, charred pineapple and a drizzle of white wine vinegar and olive oil. Season to taste. • Slice American BBQ pork. • Divide rapid rice between bowls. Top with pork (plus any resting juices) and charred pineapple slaw. • Top with a dollop of mayonnaise and garnish with chives to serve.