Cajun Pork and Veg on Herby Bulgur
with Bell Pepper, Spinach and Chives
Designed by our chefs for a balanced lifestyle, this Cajun Pork and Veg on Herby Bulgur hits the spot. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
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
1 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
20 grams
Chicken Stock Paste
240 grams
British Pork Mince
1 bunch(es)
Chives
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tbsp
Tomato Ketchup
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on high heat (no oil).
Once hot, add the pepper chunks and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.
Meanwhile, put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil.
Once hot, add the garlic and fry for 30 secs. Stir in the bulgur until coated, 30 secs.
Stir in half the chicken stock paste and water for the bulgur wheat (see pantry for amount). Bring to the boil and simmer for 1 min.
Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Add the pork mince to the charred pepper. Fry until the mince has browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.
Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Meanwhile, roughly chop the chives (use scisors if easier).
Add the remaining garlic, tomato puree and Cajun spice mix to the pork (add less Cajun spice mix if you'd prefer things milder). Stir-fry for 30 secs.
Next, stir the remaining chicken stock paste, sun-dried tomato paste, tomato ketchup and water for the sauce (see pantry for both amounts) into the pork.
Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Taste the pork and season with salt and pepper if needed. Add a splash of water if needed. Remove from the heat.
Stir half of the chives through the cooked bulgur.
Share the chive bulgur between your bowls and top with the Cajun pork.
Finish with a scattering of the remaining chives.
Enjoy!
