Christmas Peri Peri Pork Roasting Joint
with pineapple chutney, rice and salsa
Christmas gets a tropical twist in this festive recipe which features a sweetcorn salsa and pineapple chutney as sides to the peri peri pork.
The quantities provided above are averages only.
Total50 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Pork Roasting Joint
1 pack(s)
Pineapple Chunks
150 grams
Rice
1 pack(s)
Sweetcorn
1 unit(s)
Lime
1 unit(s)
Chilli
1 unit(s)
Avocado
1 unit(s)
Ginger
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Onion
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)4943 kJ
Energy (kcal)1181 kcal
Fat46.6 g
of which saturates11.1 g
Carbohydrate114.8 g
of which sugars26.9 g
Dietary Fiber6.7 g
Protein76.1 g
Salt1.9 g
Trans Fat3.4 g
Potassium713 mg
Calcium37.6 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rub the pork joint with oil and half the peri peri spice mix. Season lightly with salt and pepper.
- Pop in an oven dish or on a lined baking tray and roast in the middle shelf of your oven for 40-45 mins. IMPORTANT: Wash hands after handling raw meat. Pork is cooked when no longer pink in the middle.
- Allow the pork joint to rest, 5 mins, before thinly slicing.
2
- Meanwhile, rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Halve, deseed and finely chop the chilli. Halve, peel and chop the onion into small pieces.
- Drain the sweetcorn in a sieve.
- Quarter the lime.
- In a bowl, mix half the onion, sweetcorn and half the chilli. Season to taste with salt, pepper and lime juice.
4
- Place a pan over medium-high heat with a drizzle of oil.
- Add the remaining onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Add the pinepple chunks, cranberry chutney, ginger, remaining peri peri spice, remaining chilli (use less if you don't like the heat) and a knob of butter. Fry for 2-3 mins.
- Stir in 150ml water (per 2P) and 1 tsp sugar (per 2P). Boil until slightly thickened, 8-10 mins. Continue to stir occasionally. Taste and season with salt, pepper and sugar, if desired.
5
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a chopping board.
- Cut lengthways into thin slices.
6
- Divide the rice between plates.
- Top with the pork, spooning over the pineapple chutney.
- Serve the salsa, avo and any remaining lime wedges alongside.
