Cajun Pork
with Bulgur Wheat and Garlicky Spring Greens
Making bulgur from wheat is one of the oldest food processes in the world - some say it's over 4000 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 spring greens and you've got yourself a bit of a feast!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Cajun Spice Mix
(Contains Mustard)
1
Honey
2
Pork Medallion
½
Chicken Stock Pot
100
Bulgur Wheat
(Contains Cereals containing gluten)
½
Sliced Spring Greens
1
Echalion Shallot
1
Garlic Clove
1
Tomato Passata
Not included in your delivery
250
Water
Nutritional information
Utensils
Instructions
Stir together the cajun spice, honey and a glug of oil in a large bowl. Add the pork and mix around with your hands, to make sure it gets a good coating of your marinade.
Preheat your oven to 180 degrees. Put a pot of water (amount specified in the ingredient list) on to boil with the chicken stock pot and once boiling add the bulgur wheat. Bring back to the boil, then put a lid on the pot, take off the heat and leave to the side until everything else is ready. Tip:The bulgur will absorb the stock while you cook everything else!
Cut the spring greens in half lengthways, remove the tough root, then slice into roughly 1cm slices. Cut the shallot in half through the root, peel and chop into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one).
Put a frying pan on medium heat and add your pork (leave your leftover marinade in the bowl for later). Cook for 2-3 mins on each side until browned, then transfer your pork to a baking tray. Cover with tinfoil and pop in your oven to cook for 5 more mins. Once the 5 mins are up, take your pork out of your oven and leave to rest until you've finished cooking everything else. Tip:The pork is cooked when it is no longer pink in the middle.
Once your pork has been transferred to your oven, add any remaining marinade to your pan. If you don't have any marinade left, just add a drizzle of oil. Put the pan on medium heat and add your shallot. Cook for 4-5 mins, then add the tomato passata along with a good pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Bring to a gentle bubble and simmer for 3-4 mins until slightly thick, then take off the heat. Tip:The marinade shouldn't overpower your sauce, it will just add to the flavour.
Add a glug of oil to another frying pan and add your spring greens along with a pinch of salt and a good grind of black pepper. Cook for 4-5 mins until wilted, then add in your garlic and cook for another minute.
When everything is ready, fluff up your bulgur wheat with a fork and serve in bowls. Slice your pork into roughly 2cm slices and serve on top with your spring greens on the side. Drizzle over your tomato sauce and any juices in the baking tray and devour!
