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Caribbean pork bowl

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Caribbean pork bowl

with jerk spices, mango and a spicy maple and sriracha sauce

Informations supplémentaires
25 min. | 694 kcal | easy | Express, Spicy | Printable version
1. Cook the rice Bring 1.5 2P | 2 3P cups of water with the broth cube to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. Drain and rinse the black beans then add to the rice.
2. Setup Dice the mango. Thinly slice the cabbage and the lettuce. Cut the pork into cubes. Mix the maple syrup and sriracha sauce to taste in a bowl.
3. Cook the pork Coat the pork in the spices (to taste - spicy! Omit or reduce for the kids.), salt and pepper. Heat a drizzle of oil in a pan over medium high-heat. Cook the pork cubes 5-6 minutes until the center is cooked.
4. Make the salad Mix the lettuce together with the cabbage, the mango, a drizzle of oil, 1 tbsp of cider or wine vinegar, salt and pepper. Add a pinch of sugar to sweeten the vinegary taste if desired.
5. Plate your dish In a bowl, top the rice with with the pork and the salad. Garnish with the sauce (to taste - spicy! Omit or reduce for the kids.) and serve. Bon appétit!
2unitPork Tenderloin
100gSliced red cabbage
0.5unitIceberg Lettuce
1unitMango(s)
8gJerk Mix
7.5mlSriracha
140gJasmine Rice
0.5unitBlack Beans
1unitVegetable Broth Cube(s)
40mlMaple Syrup
What you need pan, pot, strainer
694 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 118g
39%
fat 6g
9%
cholesterol 75mg
25%
fiber 15g
60%
protein 43g
saturated 2g
10%
sodium 273mg
11%
sugar 31g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg