HelloFresh
Turkish-Spiced Pork

Turkish-Spiced Pork

with Pickled Cabbage and Garlic Toum Sauce

Read more

No need for a pita in this tasty Turkish Salad. Juicy pork strips are tossed in Turkish spices and rest atop fresh peas with crunchy pickled red cabbage. Enjoy with a classic garlic toum sauce!

Allergens:Egg/OeufMustard/MoutardeSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Strips

6 g

Garlic

56 g

Onion, chopped

¾ cup

Basmati Rice

1 tbsp

Turkish Spice Blend

113 g

Red Cabbage, shredded

1 unit

Lemon

7 g

Parsley

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories800 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber7 g
Protein50 g
Cholesterol120 mg
Sodium1240 mg
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce. Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil. Meanwhile, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic.

2

Add rice to the pot of boiling water and reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, mix mayo, 1 tsp lemon juice and 1/4 tsp garlic (dbl both for 4 ppl) in a small bowl. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add cabbage, vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until bright pink, 1-2 min. Remove pan from heat. Transfer cabbage, including liquid, to a medium bowl. Set aside in the fridge to cool. Carefully wipe the same pan clean.

4

Pat pork dry with paper towels, then cut into 2-inch pieces. Stir together pork, onions, Turkish Spice Blend, remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, stirring occasionally, until browned, 4-6 min.** Season with salt and pepper.

5

Add half the parsley to the bowl with pickled cabbage. Toss to combine. Fluff rice with a fork, then stir in lemon zest, peas and remaining lemon juice. Season with salt and pepper. Cover and set aside for, 3 min.

6

Divide rice between plates, then top with pickled cabbage and Turkish Pork. Drizzle over any remaining sauce from pan. Sprinkle over remaining parsley and dollop over garlic 'toum' sauce. Squeeze over a lemon wedge, if desired.