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Prepare Cilantro and Lime Rice Salad

  • Cilantro leaves 15 ml
  • Tropical Thai Dressing 30 ml
  • Quinoa, cooked 30 ml
  • Tropical Roasted Pork 55 g
  • Red Onion, Diced 1 ml
  • Pickled Red Onion 15 ml
  • Garlic, minced
  • Brown rice, prepared 120 ml
  • Garlic, minced 1 ml
  • Salt, as needed
  • Tomato, small dice 60 g
  • Pineapple, charred, small dice 60 g

Prepare Tropical Thai Dressing

  • Pineapple juice 90 ml
  • Hellmann’s® Sesame Thai Vinaigrette Dressing 30 ml

Prepare Tropical Roasted Pork Marinade

  • Onion powder 5 ml
  • Cumin 10 ml
  • Garlic, minced 30 ml
  • Pineapple juice 120 ml
  • Mustard powder 5 ml
  • Chili powder 20 ml
  • Pickled Red Onion 30 ml
  • Mexican oregano 45 ml
  • Garlic, minced 30 ml
  • Chipotle powder 10 ml
  • Mexican cinnamon 1 ml
  • Chili powder 10 ml

Prepare Tropical Roasted Pork

  • Tropical Roasted Pork Marinade 205 ml
  • Boneless pork butt, cut into 2 in. pieces 2 kg
  • Lard, as needed
  1. Prepare Cilantro and Lime Rice Salad

    Combine the first seven ingredients and top with remaining components.
  2. Prepare Tropical Thai Dressing

    Combine ingredients and whisk.
  3. Prepare Tropical Roasted Pork Marinade

    Combine all ingredients.
  4. Prepare Tropical Roasted Pork

    Rub Tropical Pulled Pork Marinade into the pieces of boneless pork butt and let marinate overnight. Place pork butt pieces in a stock pot and cover with melted lard. Cover with lid and cook at 300°F oven until tender.
  5. Nutritionals

    Per Serving: Calories 460, Fat 20g, Sat Fat 7g, Trans Fat 0g, Cholesterol 55mg, Sodium 630mg, Carbohydrate 52g, Fiber 5g, Sugars 10g, Protein 19g
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