Cajun Spice-Rubbed Pork
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Cajun Spice-Rubbed Pork

Cajun Spice-Rubbed Pork

with Bulgur Wheat, Garlicky Savoy Cabbage and Tomato Sauce

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
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit

Vegetable Broth Concentrate

1 unit

Shallot

10 g

Garlic

400 g

Tomato

113 g

Bulgur Wheat

(Contains Wheat)

1 tbsp

Cajun Seasoning

(Contains Sulphites)

1 tbsp

Honey

1 tsp

Cayenne Pepper

170 g

Savoy Cabbage, sliced

Not included in your delivery

Oil*

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Nutrition Values

Calories453 kcal
Energy (kJ)1895 kJ
Fat12 g
Saturated Fat3 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber10 g
Protein44 g
Cholesterol80 mg
Sodium756 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Bowl
Non-Stick Pan
Pan

Instructions

COOK BULGUR
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.

PREP PORK
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.

COOK PORK
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.)

MAKE SAUCE
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.

WILT CABBAGE
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.

FINISH AND SERVE
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.