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Middle Eastern Recipes

Chermoula Pork Pilaf

Chermoula Pork Pilaf

Chermoula Pork Pilaf

with Bell Pepper and Peas

Recipe Development TeamPublished on November 22, 2022

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chermoula Pork Pilaf in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Spicy

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

150

Basmati Rice

240

British Pork Mince

1

Chermoula Spice Mix

10

Chicken Stock Paste

120

Peas

25

Sun-Dried Tomato Paste

Not included in your delivery

100

Water for the Pork

20

Butter

Nutritional information

Energy (kJ)3209 kJ

Energy (kcal)767 kcal

Fat37.5 g

of which saturates15.3 g

Carbohydrate74.2 g

of which sugars8.2 g

Protein34.9 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Kettle

•Large Saucepan

•Pan

Cooking Instructions and Tips

Get Prepped

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 3cm chunks.

c) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

d) Once cooked, drain well in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Pork

2

a) Heat a frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and pepper and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Add the Flavour

3

a) Once the mince has browned, add the garlic and chermoula spice mix to the pan. Cook untl fragrant, 30 secs.

b) Stir in the chicken stock paste and water for the pork (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer for 1-2 mins.

Peas Please

4

a) Stir the peas and butter (see pantry for amount) through the cooked rice until piping hot and melted, 1 min.

Combine your Pilaf

5

a) Add the cooked rice and sun-dried tomato paste to the pan and stir to combine.

b) Taste and season with salt and pepper if needed.

Serve

6

a) When ready, share the pork pilaf between your bowls.

Enjoy!

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