This meal is dressed to impress, Chef! A spicy-sweet dressing, featuring pineapple juice, is poured over a loaded bed of buckwheat. Expect to bite into meaty pan-fried mushrooms, plump peas, charred pineapple, cooling cucumber, and fresh greens. Served with juicy pork fillet pieces spiced with NOMU Cajun Rub.
Grilled Pineapple Salad & Pork Fillet
Grilled Pineapple Salad & Pork Fillet
with mushrooms, buckwheat & peas
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Buckwheat
- Button Mushrooms
- Cucumber
- NOMU Cajun Rub
- Peas
- Pineapple Chunks
- Pork Fillet
- Salad Leaves
- Spicy Dressing
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
Buckwheat
Place the Buckwheat in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes. Drain if necessary and cover.
Pork
Place a pan over medium heat and lightly spray with cooking spray. Pat the Pork dry with paper towel, cut into bite-sized pieces and coat with the NOMU rub. When hot, fry the pork pieces until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the pan and rest for 5 minutes.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
MUSHROOMS & PINEAPPLE
Return the pan to medium-high and lightly spray with cooking spray. When hot, fry the mushrooms until golden, 6-8 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat and fry the pineapple until lightly charred, 3-4 minutes (shifting as they colour). Remove from the pan.
JUST BEFORE SERVING
Combine the Buckwheat with the peas, charred pineapple, the mushrooms, the cucumber, the salad leaves and seasoning.
DINNER IS READY
Bowl up the loaded Buckwheat, top with the pork and drizzle over the spicy dressing (to taste). Dig in, Chef!
Buckwheat
Place the Buckwheat in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes. Drain if necessary and cover.
Pork
Place a pan over medium heat and lightly spray with cooking spray. Pat the Pork dry with paper towel, cut into bite-sized pieces and coat with the NOMU rub. When hot, fry the pork pieces until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the pan and rest for 5 minutes.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
MUSHROOMS & PINEAPPLE
Return the pan to medium-high and lightly spray with cooking spray. When hot, fry the mushrooms until golden, 6-8 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat and fry the pineapple until lightly charred, 3-4 minutes (shifting as they colour). Remove from the pan.
JUST BEFORE SERVING
Combine the Buckwheat with the peas, charred pineapple, the mushrooms, the cucumber, the salad leaves and seasoning.
DINNER IS READY
Bowl up the loaded Buckwheat, top with the pork and drizzle over the spicy dressing (to taste). Dig in, Chef!
Buckwheat
Place the Buckwheat in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes. Drain if necessary and cover.
Pork
Place a pan over medium heat and lightly spray with cooking spray. Pat the Pork dry with paper towel, cut into bite-sized pieces and coat with the NOMU rub. When hot, fry the pork pieces until browned and cooked through, 6-10 minutes (shifting as they colour). Remove from the pan and rest for 5 minutes.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
MUSHROOMS & PINEAPPLE
Return the pan to medium-high and lightly spray with cooking spray. When hot, fry the mushrooms until golden, 8-10 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat and fry the pineapple until lightly charred, 4-5 minutes (shifting as they colour). Remove from the pan.
JUST BEFORE SERVING
Combine the Buckwheat with peas, charred pineapple, the mushrooms, the cucumber, the salad leaves and seasoning.
DINNER IS READY
Bowl up the loaded Buckwheat, top with the pork and drizzle over the spicy dressing (to taste). Dig in, Chef!
Buckwheat
Place the Buckwheat in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes. Drain if necessary and cover.
Pork
Place a pan over medium heat and lightly spray with cooking spray. Pat the Pork dry with paper towel, cut into bite-sized pieces and coat with the NOMU rub. When hot, fry the pork pieces until browned and cooked through, 6-10 minutes (shifting as they colour). Remove from the pan and rest for 5 minutes.
Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
MUSHROOMS & PINEAPPLE
Return the pan to medium-high and lightly spray with cooking spray. When hot, fry the mushrooms until golden, 8-10 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat and fry the pineapple until lightly charred, 4-5 minutes (shifting as they colour). Remove from the pan.
JUST BEFORE SERVING
Combine the Buckwheat with peas, charred pineapple, the mushrooms, the cucumber, the salad leaves and seasoning.
DINNER IS READY
Bowl up the loaded Buckwheat, top with the pork and drizzle over the spicy dressing (to taste). Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Grilled Pineapple Salad & Pork Fillet?
The preparation time for Grilled Pineapple Salad & Pork Fillet with mushrooms, buckwheat & peas is between 20 and 40 minutes.
What is the total time required to make Grilled Pineapple Salad & Pork Fillet with mushrooms, buckwheat & peas?
The total time required to make Grilled Pineapple Salad & Pork Fillet with mushrooms, buckwheat & peas is between 35 and 55 minutes.
How many servings does Grilled Pineapple Salad & Pork Fillet provide?
4 servings
What are the main ingredients in Grilled Pineapple Salad & Pork Fillet?
Buckwheat, Button Mushrooms, Cucumber, NOMU Cajun Rub, Peas, Pineapple Chunks, Pork Fillet, Salad Leaves, Spicy Dressing
What is the nutritional information of Grilled Pineapple Salad & Pork Fillet?
Calories: 474, Carbs: 56 grams, Fat: grams, Protein: 45.1 grams, Sugar: 25 grams, Salt: 447 grams
How do I prepare Grilled Pineapple Salad & Pork Fillet?
DINNER IS READY: Bowl up the loaded buckwheat, top with the pork and drizzle over the spicy dressing (to taste). Dig in, Chef! JUST BEFORE SERVING: Combine the buckwheat with the peas, charred pineapple, the mushrooms, the cucumber, the salad leaves and seasoning. MUSHROOMS & PINEAPPLE: Return the pan to medium-high and lightly spray with cooking spray. When hot, fry the mushrooms until golden, 6-8 minutes (shifting occasionally). Remove from the pan and season. Return the pan to medium heat and fry the pineapple until lightly charred, 3-4 minutes (shifting as they colour). Remove from the pan. PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. PORK: Place a pan over medium heat and lightly spray with cooking spray. Pat the pork dry with paper towel, cut into bite-sized pieces and coat with the NOMU rub. When hot, fry the pork pieces until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the pan and rest for 5 minutes. BUCKWHEAT: Place the buckwheat in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes. Drain if necessary and cover.
What should be prepared from my kitchen to make Grilled Pineapple Salad & Pork Fillet?
Buckwheat, Button Mushrooms, Cucumber, NOMU Cajun Rub, Peas, Pineapple Chunks, Pork Fillet, Salad Leaves, Spicy Dressing
How many calories does Grilled Pineapple Salad & Pork Fillet have?
474 calories
How much fat content does Grilled Pineapple Salad & Pork Fillet have?
grams
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