Tropical Cilantro and Lime Rice Bowl
Brown rice and quinoa seasoned with cilantro and lime form a base for fresh diced tomatoes, onion and garlic. Hellmann’s® Sesame Thai Vinaigrette blended with pineapple juice tops zesty pulled pork marinated with pineapple, chili and chipotle flavors.
Salads
Ingredients per serving
Prepare Tropical Thai Dressing
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Pineapple juice 1.0 L
Prepare Tropical Roasted Pork Marinade
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Pineapple juice 1.25 L
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Mexican oregano 100.0 g
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Garlic, minced 170.0 g
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Onion powder 40.0 g
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Cumin 50.0 g
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Chipotle powder 65.0 g
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Chili powder 65.0 g
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Mustard powder 40.0 g
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Mexican cinnamon 8.0 g
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Lime Juice, freshly squeezed 300.0 ml
Prepare Tropical Roasted Pork
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Tropical Pulled Pork Marinade, Prepared
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Boneless pork butt, cut into 5 cm pieces 3.6 kg
Finish the Salad
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Tropical Thai Dressing, Prepared
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Brown rice, prepared 950.0 g
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Quinoa, cooked 460.0 g
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Cilantro leaves 8.0 g
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Lime Juice, freshly squeezed 125.0 ml
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Garlic, minced 7.0 g
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Salt, To Taste
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Tropical Roasted Pork, Prepared
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Tomatoes, small dice 450.0 g
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Pineapple, charred, small dice 425.0 g
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Red onion, diced 30.0 g
Preparation
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Prepare Tropical Thai Dressing
- Combine ingredients and whisk to prepare 2 liters of dressing.
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Prepare Tropical Roasted Pork Marinade
- Combine all ingredients to prepare 2 liters of marinade.
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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, cover withlid and cook at 150°C in oven until tender.
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Finish the Salad
- Combine Tropical Thai Dressing, brown rice, quinoa, cilantro leaves, lime juice, garlic and salt, top with remaining components.
