Caribbean Spiced Pork Pilaf
with Mango Chutney and Zesty Soured Cream
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Low Fat Natural Yoghurt
Caribbean Style Jerk
Chicken Stock Paste
Not included in your delivery
Water for the Rice
Water for the Sauce
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Melt the butter (see pantry for amount) in a deep saucepan (with a tight-fitting lid) on medium heat.
Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins. Once the onion has softened, stir through the sugar (see pantry for amount) and garlic. Cook for 1 min more.
Stir the rice into the onion until coated, 1 min. Add 0.25 tsp salt, the water for the rice (see pantry for amount) and chicken stock paste. Stir to combine and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, drain the sweetcorn in a sieve.
Zest and cut the lime into wedges.
In a small bowl, combine the soured cream and lime zest. Set aside.
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the pork mince and sweetcorn. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the Caribbean style Jerk and tomato puree to the pork. Cook until fragrant, 1 min. Stir in the water for the sauce (see pantry for amount), bring to the boil and simmer until reduced by half, 2-3 mins.
Once the rice is cooked, add it to the pan and mix until well combined. Stir through the mango chutney and half the lime juice, then remove from the heat. Taste, and season with salt, pepper or more lime juice if needed.
Share the pilaf between your bowls.
Top with a dollop of zesty soured cream. Serve with any remaining lime wedges for squeezing over.