Meal Kit
Spicy Jerked Pork Skewers with Coconut Cauliflower
and roasted lemon kale
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Tree Nuts (Coconuts)
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Under %{max_calories} caloriesUnder 35g carbs
Enjoy the healthy flavors of the Caribbean from your own kitchen with these jerk-marinated pork skewers. Tender strips of pork get a sweet-smoky infusion from the jerk sauce redolent of dried herbs like thyme and oregano, and a touch of chiles to fire things up. Served alongside a seductive coconut cauliflower, this low-cal and low-carb dish will leave you no choice but to surrender to the intoxicating flavors of this calypso-licious meal.
In Your Box (serves 2)
- 4 Boneless Pork Chops
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- 6 oz. Kale
- 1 Lemon
- 3 fl. oz. Starport Jerk Sauce
- 1 Resealable Gallon-Size Plastic Bag
- 1 Cauliflower Head
- 6 Wooden Skewers
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOkBKbqm
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Calories530
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Carbohydrates24g
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Net Carbs22g
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Fat29g
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Protein46g
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Sodium870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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Marinate the Pork
Cut pork chops across their width into 1/4" strips. Combine pork and half the jerk sauce in a mixing bowl and toss to combine. Marinate 10-15 minutes while you prepare vegetables. Wash or use a separate cutting board for preparing vegetables.
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Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower in provided resealable bag and pound with a small pot or pan until it resembles coarse grains a little larger than rice. Don't worry if some stem pieces remain larger. Stem kale and tear into large pieces. Zest lemon, halve, and juice.
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Make the Coconut Cauliflower
Place a medium pot over medium heat. Add cauliflower and coconut milk to hot pot and bring to a low simmer. Cook, stirring often, until cauliflower is tender, 10-14 minutes. Season with 1/2 tsp. salt. While cauliflower cooks, bake kale.
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Bake the Kale
Combine kale, 1 tsp. lemon zest, 2 tsp. olive oil, and 1/4 tsp. salt in a mixing bowl. With your hands, massage kale until it darkens in color and becomes tender, 2 minutes. Spread kale into a single layer on baking sheet and roast until leaves just begin to blacken and crisp, 8-12 minutes. Remove from oven and sprinkle with 2 tsp. lemon juice and 1/4 tsp. pepper. While kale cooks, grill skewers.
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Skewer and Grill the Pork
Heat an outdoor grill or grill pan over medium-high heat and lightly coat with cooking spray. Thread pork onto skewers, making sure pork is evenly distributed and spaced on skewers. Grill skewers until charred and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
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Plate the Dish
Serve cauliflower and kale next to skewers. Brush or drizzle skewers with remaining jerk sauce to taste.
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