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Gluten Free

Grilled Pork Strips with Charred Scallion-Pepita Salsa

Glazed Carrots & Herbed Corn Rice

Cooking time

35 minutes




780 /serving

You heard it here first: glazing your carrots with lime butter might just be the new best way to get the kids to eat their veg. BBQ chargrilled pork strips are smoky and meaty, providing a welcome contrast to the zesty, buttery carrots. Cilantro, grilled corn and toasted pepitas (pumpkin seeds) combine to make a gorgeously fresh salsa, with the same players adorning the rice that serves as a bed for the chops. Spoon a healthy dose of the salsa overtop to accentuate all the flavours and celebrate an early summer’s night.

We will send you:

  • 510g Pork strips
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 2 Scallions
  • 1 Lime
  • 2 Ears of corn
  • 400g Carrots
  • 315g White rice
  • 25g Pumpkin seeds (pepitas)
  • 36g Grilled pork spice blend (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil, brown sugar)

Contains: Milk, Mustard

You will need:

Medium pot
Large pot
Olive oil
2 tbsp Butter
Salt & pepper
Large grill pan
Large pan
Total Fat
30 g
Saturated Fat
8 g
470 mg
Total Carbs
90 g
11 g
40 g
7 g
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and juice the lime. Shuck the corn. Roughly chop the cilantro leaves and stems. Mince the garlic. Pat the pork strips dry with paper towel. In a large bowl, combine the pork strips and ½ the lime zest; drizzle with oil and season with the spice blend and S&P. In a large pot, heat a drizzle of oil on medium-high. Add the pepitas and toast, stirring frequently, 3 to 5 minutes, until golden brown. Transfer to a paper towel-lined plate and season with S&P. Wipe out the pot and fill with salted water; bring to a boil.
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Cook the carrots
Heat your BBQ on high, making sure to oil it first. Halve the carrots lengthwise. Add to the boiling water and cook, stirring occasionally, 5 to 7 minutes, until beginning to soften. Drain the carrots. Return the pot to medium-high heat. Add 2 tbsp of butter, the blanched carrots, remaining lime zest and ⅔ of the garlic; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until the carrots begin to brown. Add ½ the lime juice and cook, stirring frequently, 1 to 2 minutes, until most of the liquid has evaporated. Set aside in a warm spot.
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Grill the scallions & corn
While the carrots cook, place the shucked corn and whole scallions directly on the BBQ (or in a large pan, heating a drizzle of oil on medium-high first). Cook the scallions, rotating occasionally, 2 to 3 minutes, until charred. Cook the corn, rotating occasionally, 7 to 9 minutes, until charred and the kernels have softened. Transfer the corn and scallions to a plate and let cool.
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Grill the pork & make the salsa
Add the marinated pork strips* to the BBQ (or to a large grill pan, heating a drizzle of oil on medium-high first). Grill, 2 to 3 minutes per side, or until cooked through. While the pork cooks, chop the charred scallions. Roughly chop the toasted pepitas. In a small bowl, combine the chopped scallions, chopped pepitas, remaining lime juice, remaining garlic, ⅓ of the cilantro (finely chop before adding) and 3 tbsp of olive oil; season with S&P to taste.
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Finish & serve
Slice the kernels off the cooked cob. To the pot of rice, add the corn kernels and remaining cilantro; stir to combine. Divide the finished rice, grilled pork strips and glazed carrots between your plates. Top the pork strips with as much of the salsa as you’d like. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.