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Cajun Spice-Rubbed Pork

Cajun Spice-Rubbed Pork

with Bulgur Wheat, Garlicky Savoy Cabbage and Tomato Sauce

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Making bulgur from wheat is one of the oldest food processes in the world - some say it’s over 4,000 years old. When something’s been around for that long, you know it must be pretty solid. Add that to rich, deep Cajun pork and some simple garlicky greens and you’ve got yourself a bit of a feast!

Allergens:Wheat/BléSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

1 unit

Vegetable Broth Concentrate

1 unit

Shallot

10 g

Garlic

400 g

Roma Tomato

113 g

Bulgur Wheat

(ContainsWheat/Blé)

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

1 tbsp

Honey

1 tsp

Cayenne Pepper

170 g

Savoy Cabbage, sliced

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1895 kJ
Calories453 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber10 g
Protein44 g
Cholesterol80 mg
Sodium756 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Bowl
Non-Stick Pan
Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. In a small pot, bring 1 cup salted water (double for 4 people) and the broth concentrate(s) to a boil. Peel, then finely chop the shallot(s). Mince or grate the garlic. Cut the tomatoes into 1/2-inch pieces. Add the bulgur to the boiling water and remove from heat. Cover with a lid and let stand until tender and water has been absorbed, 16-18 min.

2

Meanwhile, in a medium bowl, combine the spice blend, 1/2 pkg honey (1 pkg for 4 people) and as much cayenne as you like. Season with salt and pepper. Add the pork, then coat in the spice rub.

3

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork. (Reserve the spice rub in the bowl – we'll use it to flavour our sauce later!) Cook until the bottom of pork is golden-brown, 4-5 min. Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is golden-brown and cooked through, 4-5 min. (TIP: Cook to a minimum internal temperature of 160°F.)

4

Add a drizzle of oil and the shallots to the pan. Cook, stirring occasionally, until the shallots soften, 4-5 min. Add the tomatoes, remaining spice rub (in the bowl) and remaining honey. Cook until the tomatoes break down and the sauce thickens, 7-8 min. Season with salt and pepper.

5

Meanwhile, heat a medium pan over medium heat. Add a drizzle of oil, then the garlic and cabbage. Stir until wilted, 1-2 min. Season with salt and pepper.

6

Fluff the bulgur with a fork. Thinly slice the pork. Divide the bulgur between plates and top with the pork. Drizzle over the tomato sauce. Serve the cabbage to the side.