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Cajun Pork

Cajun Pork

with Bulgur Wheat and Garlicky Spring Greens

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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!

Allergens:Cereals containing gluten

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ tsp

Cajun Style Spice Mix

1 sachet


2 unit(s)

Pork Steak

½ sachet

Chicken Stock Powder

100 grams

Bulgur Wheat

(ContainsCereals containing gluten)

1 pack(s)

Sliced Spring Greens

1 unit(s)

Echalion Shallot

1 clove

Garlic Clove

1 pack(s)

Tomato Passata

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Energy (kcal)510 kcal
Fat15.0 g
of which saturates5.0 g
Carbohydrate55 g
of which sugars15.0 g
Protein37 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Cutting board
Aluminum Foil
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Put the water (amount specified in the ingredient list) in a large saucepan and bring to the boil. Meanwhile, put the cajun spice, honey and a glug of oil in a mixing bowl. Tip: The cajun spice is quite hot so only use a little if you don't like spice! Add the pork and mix around with your hands. Be sure to wash them afterwards!


Add the stock powder to your saucepan of boiling water and give it a stir. Stir in the bulgur, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. Halve, peel and chop the shallot into 1⁄2cm pieces. Peel and grate the garlic (or use a garlic press).


Put a frying pan on medium-high heat. Once hot, add the pork (leave the leftover marinade in the bowl for later). Cook until browned, 3-4 mins on each side. Transfer the pork to a baking tray and cover with foil. Roast on the top shelf of your oven for 7-10 mins. Once cooked, take the pork out of your oven and leave to rest, still covered with the foil. Tip: The pork is cooked when it is no longer pink in the middle.


In the meantime, put your frying pan (no need to wash!) back on medium heat and add the remaining marinade and the shallot. Cook until the shallot has softened, 4-5 mins. Add the tomato passata, a pinch of salt, some black pepper and a pinch of sugar (if you have some). Simmer until thick, 4-5 mins. Take off the heat.


Heat a glug of oil in another frying pan on medium heat and add the spring greens along with a pinch of salt and some black pepper. Cook until wilted, 4-5 mins. Add in the garlic and cook for another minute.


When everything is ready, fluff up the bulgur wheat with a fork and serve in bowls. Slice the pork into roughly 2cm slices and serve on top with the spring greens on the side. Drizzle over some of the tomato sauce and any juices left in the baking tray. Tuck in!