These spiced pork steaks have all the flavour of smokey barbeque in a fraction of the time! With a tangy pineapple slaw, a dollop of creamy mayo and a bed of quickly cooked rice, it's sure to become a staple speedy dinner in no time.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
pork loin steaks
shredded cabbage mix
baby spinach leaves
white wine vinegar
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, 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.
• 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.
• In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Return frying pan to a medium-high heat with a drizzle of olive oil. 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 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!
TIP: Pork can be served slightly blushing pink in the centre.
• 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 smokey BBQ pork. • Divide rapid rice between bowls. Top with pork (plus any resting juices) and charred pineapple slaw. • Top with a dollop of mayonnaise. Garnish with chives to serve.