This meal is an instant ticket to tropical paradise – minus the jet lag, Chef! A homemade coconut cream & lime sauce is infused with spicy chilli flakes and loaded with sweet pineapple & crunchy carrot before the golden pork kassler is added. Served on a generous base of mixed quinoa and garnished with coconut flakes.
Tropical Coconut Kassler
Tropical Coconut Kassler
with carrot, pineapple & coconut flakes
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Coconut Cream
- Dried Chilli Flakes
- Fresh Ginger
- Garlic Clove/s
- Garlic Cloves
- Lime Juice
- Low-Sodium Soy Sauce
- Pineapple Chunks
- Pork Kassler Steak
- Red & White Quinoa
- Spring Onion
- Spring Onions
- Toasted Coconut Flakes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
QUINOA
Place the quinoa in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 2-3 minutes per side. Remove from the pan.
TROPICAL SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot until golden, 6-8 minutes (shifting occasionally). Mix in the ginger, garlic, and ½ of the spring onion. Fry until fragrant, 2-4 minutes. Mix in the coconut cream, soy sauce, chilli flakes (to taste), lime juice, and the kassler. Simmer until slightly thickened, 2-4 minutes. Remove from the heat, mix in the pineapple, add a sweetener (to taste), and season (to taste).
DINNER IS READY
Bowl up the quinoa, top with the kassler and all the sauce. Sprinkle over the coconut flakes and garnish with the remaining spring onion. Well done, Chef!
Red & White Quinoa - 75ml
Pork Kassler Steak - 180g
Carrot - 120g
Fresh Ginger - 10g
Garlic Clove/s - 1
Spring Onion - 1
Coconut Cream - 100ml
Low Sodium Soy Sauce - 5ml
Dried Chilli Flakes - 5ml
Lime Juice - 10ml
Pineapple Chunks - 80g
Toasted Coconut Flakes - 10g
QUINOA
Place the quinoa in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 2-3 minutes per side. Remove from the pan.
TROPICAL SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot until golden, 6-8 minutes (shifting occasionally). Mix in the ginger, garlic, and ½ of the spring onion. Fry until fragrant, 2-4 minutes. Mix in the coconut cream, soy sauce, chilli flakes (to taste), lime juice, and the kassler. Simmer until slightly thickened, 2-4 minutes. Remove from the heat, mix in the pineapple, add a sweetener (to taste), and season (to taste).
DINNER IS READY
Bowl up the quinoa, top with the kassler and all the sauce. Sprinkle over the coconut flakes and garnish with the remaining spring onion. Well done, Chef!
Red & White Quinoa - 150ml
Pork Kassler Steak - 360g
Carrot - 240g
Fresh Ginger - 20g
Garlic Clove/s - 2
Spring Onion - 1
Coconut Cream - 200ml
Low Sodium Soy Sauce - 10ml
Dried Chilli Flakes - 10ml
Lime Juice - 20ml
Pineapple Chunks - 160g
Toasted Coconut Flakes - 20g
QUINOA
Place the quinoa in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 2-3 minutes per side. Remove from the pan.
TROPICAL SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrots until golden, 8-12 minutes (shifting occasionally). Mix in the ginger, garlic, ½ of the spring onion, and pineapple. Fry until fragrant, 4-6 minutes. Mix in the coconut cream, soy sauce, chilli flakes (to taste), lime juice, and the kassler. Simmer until slightly thickened, 4-6 minutes. Remove from the heat, mix in the pineapple, add a sweetener (to taste), and season (to taste).
DINNER IS READY
Bowl up the quinoa, top with the kassler and all the sauce. Sprinkle over the coconut flakes and garnish with the remaining spring onion. Well done, Chef!
Red & White Quinoa - 225ml
Pork Kassler Steak - 540g
Carrot - 360g
Fresh Ginger - 30g
Garlic Cloves - 3
Spring Onions - 2
Coconut Cream - 300ml
Low Sodium Soy Sauce - 15ml
Dried Chilli Flakes - 15ml
Lime Juice - 30ml
Pineapple Chunks - 240g
Toasted Coconut Flakes - 30g
QUINOA
Place the quinoa in a pot with 675ml [900ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
KASSLER
Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 2-3 minutes per side. Remove from the pan.
TROPICAL SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrots until golden, 8-12 minutes (shifting occasionally). Mix in the ginger, garlic, ½ of the spring onion, and pineapple. Fry until fragrant, 4-6 minutes. Mix in the coconut cream, soy sauce, chilli flakes (to taste), lime juice, and the kassler. Simmer until slightly thickened, 4-6 minutes. Remove from the heat, mix in the pineapple, add a sweetener (to taste), and season (to taste).
DINNER IS READY
Bowl up the quinoa, top with the kassler and all the sauce. Sprinkle over the coconut flakes and garnish with the remaining spring onion. Well done, Chef!
Red & White Quinoa - 300ml
Pork Kassler Steak - 720g
Carrot - 480g
Fresh Ginger - 40g
Garlic Cloves - 4
Spring Onions - 2
Coconut Cream - 400ml
Low Sodium Soy Sauce - 20ml
Dried Chilli Flakes - 20ml
Lime Juice - 40ml
Pineapple Chunks - 320g
Toasted Coconut Flakes - 40g
Frequently Asked Questions
What is the preparation time for Tropical Coconut Kassler?
The preparation time for Tropical Coconut Kassler with carrot, pineapple & coconut flakes is between 20 and 40 minutes.
What is the total time required to make Tropical Coconut Kassler with carrot, pineapple & coconut flakes?
The total time required to make Tropical Coconut Kassler with carrot, pineapple & coconut flakes is between 35 and 55 minutes.
How many servings does Tropical Coconut Kassler provide?
4 servings
What are the main ingredients in Tropical Coconut Kassler?
Carrot, Coconut Cream, Dried Chilli Flakes, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Lime Juice, Low-Sodium Soy Sauce, Pineapple Chunks, Pork Kassler Steak, Red & White Quinoa, Spring Onion, Spring Onions, Toasted Coconut Flakes
What is the nutritional information of Tropical Coconut Kassler?
Calories: 961, Carbs: 83 grams, Fat: grams, Protein: 45.2 grams, Sugar: 23 grams, Salt: 1936 grams
How do I prepare Tropical Coconut Kassler?
DINNER IS READY: Bowl up the quinoa, top with the kassler and all the sauce. Sprinkle over the coconut flakes and garnish with the remaining spring onion. Well done, Chef! TROPICAL SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrot until golden, 6-8 minutes (shifting occasionally). Mix in the ginger, garlic, and ½ of the spring onion. Fry until fragrant, 2-4 minutes. Mix in the coconut cream, soy sauce, chilli flakes (to taste), lime juice, and the kassler. Simmer until slightly thickened, 2-4 minutes. Remove from the heat, mix in the pineapple, add a sweetener (to taste), and season (to taste). KASSLER: Pat the kassler dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the kassler from buckling during frying. Place a pan over medium-high heat. When hot, sear the kassler, fat-side down, until crispy, 3-5 minutes. Flip the kassler and sear until browned, 2-3 minutes per side. Remove from the pan. QUINOA: Place the quinoa in a pot with 225ml [450ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
What should be prepared from my kitchen to make Tropical Coconut Kassler?
Carrot, Coconut Cream, Dried Chilli Flakes, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Lime Juice, Low-Sodium Soy Sauce, Pineapple Chunks, Pork Kassler Steak, Red & White Quinoa, Spring Onion, Spring Onions, Toasted Coconut Flakes
How many calories does Tropical Coconut Kassler have?
961 calories
How much fat content does Tropical Coconut Kassler have?
grams
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