Spicy Jerked Pork Skewers with Coconut Cauliflower

Ingredients

• 2 Boneless Pork Chops
• 3 fl. oz. Starport Jerk Sauce
• 1 Cauliflower Head
• 1 Resealable Gallon-Size Plastic
• Bag
• 6 oz Kale
• 1 Lemon
• 5 ⅝ fl. oz. Coconut Milk
• 6 Wooden Skewers
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Massaging kale helps break down its cell walls, making it more tender. It also releases some of its bitter-tasting compounds and allows it to better absorb flavor “Jerked” in Caribbean cuisine refers to heavily seasoned meats cooked over an open fire. Used originally as a method of preservation, it spawned what we know of as jerky.

2. 2

   Marinate the Pork: Cut pork chops across their width into ¼” strips.

3. 3

   Combine pork and half the jerk sauce in a mixing: bowl and toss to combine. Marinate 10-15 minutes while you prepare vegetables. Wash or use a separate cutting board for preparing vegetables.

4. 4

   Bake the Kale: Combine kale, 1 tsp. lemon zest, 2 tsp. olive oil, massage kale until it darkens in color and becomes tender, 2 minutes. Spread kale into a single layer blacken and crisp, 8-12 minutes. Remove from oven and sprinkle with 2 tsp. lemon juice and ¼ tsp. pep- per. While kale cooks, grill skewers.

5. 5

   Prepare the Ingredients: Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower in provided resealable bag and pound with a small pot or pan until it resembles coarse grains a little larger than rice. Don’t worry if some stem pieces remain larger. Stem kale and tear into large pieces. Zest lemon, halve, Skewer and Grill the Pork Heat an outdoor grill or grill pan over medium-high pork onto skewers, making sure pork is evenly distributed and spaced on skewers. Grill skewers until charred and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

6. 6

   Make the Coconut Cauliflower: Place a medium pot over medium heat. Add cauli- flower and coconut milk to hot pot and bring to a low simmer. Cook, stirring often, until cauliflower is tender, 10-14 minutes. Season with ½ tsp. salt. While cauliflower cooks, bake kale.

7. 7

   Plate the Dish: Serve cauliflower and kale next to skewers. Brush or drizzle skewers with remaining jerk sauce to taste. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is used to marinate pork and remaining is brushed on pork skewers just before contains cayenne pepper that adds a touch of spice. Use to taste when garnishing pork. • Don’t grill and text! Thinly sliced pork will cook quickly and marinade will caramelize, so watch skewers closely while grilling to prevent burning. the recipe before you start–we promise it will be time

8. 8

   Remove leaves from cauliflower head, core, and cut