Peri Peri Spiced Pork Roasting Joint
with pineapple chutney , rice, avo and salsa
The quantities provided above are averages only.
Ingredients
500 grams
Pork Roasting Joint
150 grams
Rice
1 pack(s)
Sweetcorn
1 unit(s)
Onion
1 unit(s)
Lime
1 unit(s)
Chilli
1 unit(s)
Avocado
1 unit(s)
Ginger
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 pack(s)
Pineapple Chunks
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
Utensils
Cooking steps
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 a lined baking tray and roast in the middle shelf of your oven for 40-45 mins. IMPORTANT: Wash your hands after handling raw meat. The pork is cooked when no longer pink in the middle.
Allow the pork joint to rest before slicing.
Slice the pork thinly and arrange on your plate.
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).
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
Halve the chilli and discard the core and seeds. Finely chop.
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.
Place a pot 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, ginger, remaining peri peri and remaining chilli (use less if you don't like the heat) with a knob of butter. Fry for 2-3 mins. Then pop in 150ml water (per 2P), 2tsp sugar (per 2P) and boil for 8-10 mins, until the sauce has slightly thickened. Keep stirring occassionally. Season to taste with salt, pepper and sugar, if required
Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a chopping board. Cut into slices.
Divide the rice between plates and top with the pork roasting joint slices and spoon over the pineapple chutney. Serve the salsa, avo and any remaining lime quarters by the side.
