Meal Kit

Spicy Jerked Pork Skewers with Coconut Cauliflower

and roasted lemon kale

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Tree Nuts (Coconuts), Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

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
  1. 1

    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.

  2. 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.

  3. 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 1/2 tsp. salt. While cauliflower cooks, bake kale.

  4. 4

    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.

  5. 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.

  6. 6

    Plate the Dish

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

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