Spicy Jerked Pork Skewers with Coconut Cauliflower

and roasted lemon kale

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Soy, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

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)

  • 2 Boneless Pork Chops
  • Info
    3 fl. oz. Starport Jerk Sauce
  • 1 Cauliflower Head
  • 1 Resealable Gallon-Size Plastic Bag
  • 6 oz. Kale
  • 1 Lemon
  • Info
    5⅖ fl. oz. Coconut Milk
  • 6 Wooden Skewers
  • Nutrition (per serving)

  • Calories
    529
  • Carbohydrates
    27g
  • Fat
    26g
  • Protein
    49g
  • Sodium
    1303mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pot
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Marinate the Pork
    1

    Marinate the Pork

    Cut pork chops across their width into ¼" 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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Make the Coconut Cauliflower
    3

    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 ½ tsp. salt. While cauliflower cooks, bake kale.

  • Step 4 - Bake the Kale
    4

    Bake the Kale

    Combine kale, 1 tsp. lemon zest, 2 tsp. olive oil, and ¼ 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 ¼ tsp. pepper. While kale cooks, grill skewers.

  • Step 5 - Skewer and Grill the Pork
    5

    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Serve cauliflower and kale next to skewers. Brush or drizzle skewers with remaining jerk sauce to taste.