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Caribbean Pork with Charred Pineapple Guacamole
Free-range British diced pork simmered away in this flavour-packed curry. Simmered with West Indian spices, plenty of ginger and garlic and pops of pineapple for sweetness. It's a tropical match made in heaven. On the side? A creamy guac flecked with zingy onion, fresh-cut coriander and more juicy pineapples.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 unwaxed lime
- 2 tbsp West Indian spice mix (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 140g tinned pineapple (pineapple, pineapple juice)
- 2 shallot
- 500g free-range diced pork
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 160g brown rice (brown rice (100%))
- 2 avocado
- 1 handful of fresh coriander
- 2 tbsp cornflour
- 2 carrot
Nutritional Information
Calories: 604
Protein: 36g
Carbs: 53g
Fat: 28g
Caribbean Pork with Charred Pineapple Guacamole
Free-range British diced pork simmered away in this flavour-packed curry. Simmered with West Indian spices, plenty of ginger and garlic and pops of pineapple for sweetness. It's a tropical match made in heaven. On the side? A creamy guac flecked with zingy onion, fresh-cut coriander and more juicy pineapples.
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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.
- Drain the pineapple. Heat a large frying with 1/2 tbsp oil on high heat. Add the pineapple chunks and cook for 2-3 mins each side, until deep golden brown. Remove and set aside. Rinse the pan clean.
- Dice the carrots into 1cm cubes. Finely dice the shallots. Reheat the pineapple pan with 1/2 tbsp oil on medium-high heat. Add the carrots, pork and two-thirds of the shallots. Cook for 4-5 mins, until golden. Add the ginger and garlic paste and spice mix and cook for 1 min.
- Dissolve the cornflour in a jug with 50ml cold water, crumble in the stock cube and top up with 400ml hot water. Add the stock mixture to the pan and simmer for 7-10 mins, until the sauce thickens and the pork is cooked though.
- Roughly chop the charred pineapple chunks. Roughly chop the coriander. Mash the avocados with the back of a fork then place into a bowl. Add the pineapple, remaining shallots, half the coriander, juice from 1 lime (or to taste) and season with sea salt to taste.
- Serve the rice in bowls alongside the pork stew and pineapple guac. Sprinkle with remaining coriander and garnish with the remaining lime as wedges.
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