Jerk Glazed Pork Steak Rainbow Bowl
with Tropical Kiwi Salsa, Lime Slaw and Crispy Onions
- Egg
- Mustard
- Cereals containing gluten
- Wheat
Ingredients
2 unit(s)
British Pork Loin Steaks
150 grams
Basmati Rice
50 grams
Jerk Paste
15 grams
Honey
120 grams
Coleslaw Mix
1 unit(s)
Lime
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Kiwi
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 pinch
Chilli Flakes
Not included in your delivery
20 grams
Butter
1 tbsp
Olive Oil for the Salsa
½ tsp
Sugar for the Salsa
50 milliliter(s)
Water for the Glaze
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, peel the kiwi, then cut into small 1cm chunks.
b) Zest and cut the lime into wedges.
c) In a small bowl, combine the sugar and oil for the salsa (see pantry for both amounts).
d) Squeeze in some lime juice then mix in the kiwi and half the chilli flakes (add less if you'd prefer things milder). Set aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side.
d) Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
a) While the pork cook, add the coleslaw mix to a medium bowl along with the mayo.
b) Squeeze in some lime juice and season with salt and pepper. Mix together and set aside.
c) Once the pork is cooked, add the jerk paste, honey and water for the glaze (see pantry for amount). Simmer for 30 secs.
d) Add the butter (see pantry for amount) and allow it to melt then turn the pork so it is nicely glazed.
a) Transfer the pork to a clean board, cover with foil and allow to rest for a few mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
b) Once rested, thinly slice the pork widthways.
a) Fluff up the rice with a fork and stir in the lime zest then share it out between your bowls.
b) Lay the sliced pork on top, spooning over any remaining glaze from the pan.
c) Spoon on the creamy slaw and kiwi salsa.
d) Sprinkle over the crispy onions and remaining chilli flakes (if you wish). Serve any remaining lime wedges on the side for squeezing over.
Enjoy!
