Servings: 5
Ingredients
Protein:
- 1 1/2 lbs of marinated pork al pastor
- 3 cups cooked brown rice 1 1/2 cups uncooked
- 3 cups of fresh spinach lightly chopped
Achiote Sauce:
- 1 ½ teaspoons of salt
- 2 cloves of garlic peeled
- 1 teaspoon of cumin seeds
- 1 teaspoon of black peppercorns
- ½ teaspoon of allspice
- 1 teaspoon of red chili powder
- ¼ teaspoon of whole cloves
- ¼ teaspoon of ground cinnamon
- 1 teaspoon of Mexican oregano
- 1 ½ tablespoons of annatto paste
- Zest and juice of ½ orange
- Zest and juice of ½ grapefruit
- Juice of ½ lemon
Pineapple Salsa:
- 2 cups of fresh pineapple diced
- ½ red onion diced
- 1 jalapeño finely chopped
- ¼ cup chopped cilantro
- Juice of 1 lemon
- 1 teaspoon of kosher salt
Instructions
- Preheat the air fryer to 375°F.
- Place the marinated pork al pastor in a single layer.
- Cook for 12-14 minutes, stirring halfway through, until the edges are caramelized and the pork reaches an internal temperature of 145°F. Let rest for 3 minutes.
- Cut the meat into cubes.
- Cook the rice according to your preferred method.
- Fluff with a fork and season lightly with salt and a touch of lemon.
- Mix the raw spinach with the rice to soften it slightly.
- For each container for the week, add ¾ cup of brown rice.
- Add ½ cup of spinach.
- Place the al pastor pork on top (about 4-6 oz).
- Cover with pineapple sauce.
- For the achiote sauce: blend cumin, black pepper, allspice, cloves, oregano, garlic, and salt in a blender or mortar until you achieve a coarse texture.
- Add the achiote paste and the red chili powder.
- Add orange and grapefruit juice and zest, plus lemon juice. Blend until smooth and adjust with water if needed.
- For the pineapple salsa: combine pineapple, red onion, jalapeño, and cilantro; add lemon juice and salt; mix and chill for 15-20 minutes.
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