eCook Meal
Tropical Coconut Kassler
with carrot, pineapple & coconut flakes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R117.35
for 4 servings · R29.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Toasted Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Pineapple Chunks needs 320 gLarge Bananas Min 950 g 950 g at R44.99 · 34% of packR15.15
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Dried Chilli Flakes
- Low Sodium Soy Sauce
- Pork Kassler Steak
- Red & White Quinoa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Coconut Flakes, Dried Chilli Flakes, Garlic, Ginger, Lime Juice, Low-Sodium Soy Sauce, Pineapple Pieces, Pork Kassler Steak, Red & White Quinoa, Spring Onion
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, Coconut Flakes, Dried Chilli Flakes, Garlic, Ginger, Lime Juice, Low-Sodium Soy Sauce, Pineapple Pieces, Pork Kassler Steak, Red & White Quinoa, Spring Onion
How many calories does Tropical Coconut Kassler have?
961 calories
How much fat content does Tropical Coconut Kassler have?
grams