Informations supplémentaires
25 min.
|
694 kcal
|
easy
|
|
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