Caribbean Style Jerk Pork Bowl
with Pineapple Chutney, Slaw and Rice
Super speedy, this Caribbean Style Jerk Pork Bowl will be on your table in less than 15 minutes. Caribbean style jerk brings warming, fragrant flavour with paprika, cayenne, pimento and thyme to make sweetness, spice and heat deliciously collide together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
240 grams
British Pork Mince
30 grams
Tomato Puree
50 grams
Jerk Paste
10 grams
Chicken Stock Paste
120 grams
Coleslaw Mix
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
40 grams
Pineapple Chutney
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
- Add the rice and cook for 10-12 mins.
- 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.
- Meanwhile, slice the bell pepper into thin strips.
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince and pepper, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and utensils after handling raw mince. Cook so it's no longer pink in the middle.
- Once browned, drain and discard any excess fat. Season with salt and pepper.
- Add the tomato puree, jerk paste, chicken stock paste, sugar and water for the sauce (see pantry for both) to the mince. Bring to the boil. Simmer until thickened, 3-4 mins.
- Season with salt and pepper.
- Meanwhile, in a bowl, combine the coleslaw mix, cider vinegar, sugar and olive oil for the dressing (see pantry for both).
- Mix in a third of the pineapple chutney. Season with salt and pepper. Mix well.
- When everything's ready, share the rice, jerk pork and pineapple slaw between serving bowls.
- Drizzle the remaining pineapple chutney over the pork to finish.
Enjoy!
