Cajun Spice-Rubbed Pork
with Bulgur Wheat, Garlicky Savoy Cabbage and Tomato Sauce- Blé
- Sulfites
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!
Ingrédients
340 g
Côtelettes de porc, désossées
1 pièce(s)
Concentré de bouillon de légumes
1 pièce(s)
Échalote
10 g
Ail
400 g
Tomato
113 g
Boulgour
(Contient : Blé)
1 cs
Assaisonnement cajun
(Contient : Sulfites)
1 cs
Miel
1 cc
Poivre de cayenne
170 g
Chou de Savoie, tranché
Non inclus dans la livraison
Huile*
Ustensiles
Instructions
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.
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.
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.)
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.
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.
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.
