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Creamy Caribbean Pork Stew with Pineapple
You'll love the spicy flavours in this Caribbean stew, featuring free-range British diced pork. Jerk seasoning brings the heat, juicy pineapple chunks bring the sweet. Enriched with creamed coconut to make it silky and creamy. Fibre-rich brown rice to soak up all the sauce.
High protein
7 plants
Serving size
Ingredients
- 2 spring onion
- 2 tsp cornflour (use half)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 80g brown rice (use half) (brown rice (100%))
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 40g creamed coconut (use half)
- 75g seasonal tomatoes (use half)
- 1 x 150g free-range diced pork
- 1 unwaxed lime (use half)
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 80g baby spinach (use half)
- 1 handful of fresh thyme (use half)
Nutritional Information
Calories: 630
Protein: 42g
Carbs: 54g
Fat: 27g
Ingredients
- 40g creamed coconut
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp cornflour
- 1 unwaxed lime
- 2 spring onion
- 75g seasonal tomatoes
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 handful of fresh thyme
- 80g brown rice (brown rice (100%))
- 80g baby spinach
- 300g free-range diced pork
- 140g tinned pineapple (pineapple, pineapple juice)
Nutritional Information
Calories: 627
Protein: 42g
Carbs: 54g
Fat: 27g
Creamy Caribbean Pork Stew with Pineapple
You'll love the spicy flavours in this Caribbean stew, featuring free-range British diced pork. Jerk seasoning brings the heat, juicy pineapple chunks bring the sweet. Enriched with creamed coconut to make it silky and creamy. Fibre-rich brown rice to soak up all the sauce.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Strip the thyme leaves from the stalks and finely chop. Cut the spring onions into 2cm pieces. Heat a large frying pan with 1 tbsp oil on medium heat. Add the ginger and garlic paste, spring onions, three-quarters of the whole tomatoes, jerk seasoning and thyme (to taste). Cook for 3-5 mins, until softened.
- Dissolve the cornflour in a jug with 50ml cold water. Add the creamed coconut to the jug then top up with 200ml hot water (75ml for 1 person). Lightly crush the tomatoes with a wooden spoon. Add the cornflour mixture to the pan and simmer for 2 mins.
- Drain the pineapple. Add the pork and pineapple to the pan and simmer for 6-8 mins, until the pork is cooked and the sauce thickens. Add the spinach in the final minute of cooking to wilt. Season with a squeeze of lime juice (to taste) and a pinch of sea salt. Quarter the remaining tomatoes.
- Serve the rice in bowls alongside the pork stew. Garnish with the remaining tomatoes and lime as wedges.
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