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Superquick Pulled Pork Chilli with Lime and Coriander Rice

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
170 kcal
Protein
: 
5.3g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

Shredded Pulled Pork

1 pouch(es)

Steamed Lime & Coriander Basmati Rice

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Spring Onion

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 tin(s)

Biona Chilli Beans

32 grams

BBQ Sauce

1 pinch

Chilli Flakes

½ bunch(es)

Coriander

Energy (kJ)711 kJ
Energy (kcal)170 kcal
Fat12.2 g
of which saturates7.5 g
Carbohydrate9.3 g
of which sugars1.9 g
Dietary Fibre0.3 g
Protein5.3 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Open the pouch of pork and transfer to a sieve with a bowl underneath to catch the liquid.

Pop the chilli beans into a saucepan and pop onto medium heat.

Add the pork and break it up with a spoon.

Allow to bubble away until the sauce has thickened and the meat is piping hot., 4-5 mins

Stir occasionally.

2

Meanwhile, roughly chop the coriander (stalks and all).

Trim the spring onion and thinly slice.

Grate the cheddar cheese.

3

Heat the Lime and Coriander rice pouch according to pack instructions.

Stir the BBQ sauce into the pork and chilli bean mixture.

TIP: Add some of the liquid form the pork at this stage if the chilli needs loosening up.

Bring back to the boil then remove from the heat.

Season to taste with salt and pepper.

4

Share the rice between your bowls.

Spoon the pork chilli on top.

Sprinkle over the cheese, top with a dollop of soured cream followed by the spring onion, coriander and a pinch of chilli to finish!

Enjoy!

5
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