Grilled Pork and Pineapple Taco Bowls
By OcadoLife
Published on 27 June 2024
Savour the sweet and sour vibes in these Grilled Pork and Pineapple Taco Bowls from food stylist and author Emily Jonzen. “Inspired by Mexico’s much-loved tacos al pastor, these protein-rich bowlfuls strike a tasty balance between the pineapple’s tart sweetness and the smoky pork.” Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 6 garlic cloves, crushed or grated
- 1 tsp dried oregano
- 0.25 tsp ground cinnamon
- 2 tsp Gran Luchito Garlic & Guajillo Mix
- 1 tbsp chipotle chilli paste
- 100ml pineapple juice
- 4 pork loin medallions
- 3 tsp olive oil
- 1 bunch salad onions, 2 finely chopped
- 200g long-grain brown rice, rinsed
- 1 (400g) tin black beans, rinsed
- 300ml chicken stock, hot
- 350g Tenderstem broccoli
- 2 limes, juiced
- 30g coriander, roughly chopped
- 200g fresh or tinned pineapple, chopped
Method
Step 1
For the marinade, in a dish combine two-thirds (4 cloves) of the garlic, the oregano, cinnamon, garlic and guajillo mix, chilli paste, pineapple juice and a pinch of salt. Add the pork; turn to coat. Cover and set aside for 20 mins or marinate, chilled, for up to 12 hrs. Remove from the fridge 30 mins before cooking.Step 2
Heat 2 tsp of the oil in a pan over a medium heat. Add the chopped salad onion and half (1 clove) of the remaining garlic; cook gently for 2-3 mins until softened. Stir in the rice and beans; pour over the stock. Cover, bring to a boil, then turn the heat right down. Cook for 12-15 mins, until the rice is tender.Step 3
Preheat the grill to high. Grill the pork for 3-4 mins on each side, brushing with the marinade halfway, until just cooked through. Brush the whole salad onions and broccoli with the remaining oil; grill with the pork for 5 mins or until tender.Step 4
Remove the pork to a plate to rest. Finely chop the softened salad onions and toss in a bowl with the remaining garlic, the lime juice and coriander to make a salsa; season.Step 5
Finely slice the pork; serve over the rice with the broccoli, pineapple and salsa. Leftover pork and salsa can be covered and kept in the fridge for up to 2 days.