Spicy Jerked Pork Skewers with Coconut Cauliflower
and roasted lemon kale
Prep & Cook Time:35-45 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
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.
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.
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.
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.
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.
Plate the Dish
Serve cauliflower and kale next to skewers. Brush or drizzle skewers with remaining jerk sauce to taste.
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