Speedy Southern Spiced Pork and Rice Bowl
with Charred Corn and Slaw
- Sulphites
- Milk
- Egg
- Mustard
Ingredients
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
150 grams
Basmati Rice
160 grams
Sweetcorn
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
British Pork Loin Steaks
120 grams
Coleslaw Mix
40 grams
Wild Rocket
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
b) When the butter has melted, add the garlic and half the Central American style spice mix. Stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
c) 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).
a) Meanwhile, drain the sweetcorn in a sieve.
b) Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
c) Transfer the sweetcorn to a bowl. Give the frying pan a quick wipe clean.
a) In a large salad bowl, combine the cider vinegar with the olive oil for the dressing and sugar (see pantry for both amounts). Season with salt and pepper. Set aside.
a) Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Season the pork with salt and pepper. Sprinkle over the remaining Central American style spice mix. IMPORTANT: Wash your hands and equipment after handling raw meat.
b) Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
c) Once cooked, remove to a plate and drizzle over the honey. Cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
a) When everything's nearly ready, add the sweetcorn and coleslaw mix to the bowl with the dressing. Toss well to combine.
b) Fold the rocket leaves through the salad.
c) Thinly slice the pork steaks.
a) Divide the rice between bowls.
b) Top the rice with the salad and pork steaks.
c) Drizzle over the ranch dressing to finish.
d) Enjoy!
