Spicy Pork on Rice
with Cheese, Veggie Nduja and Sweet Potato
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
240 grams
British Pork Mince
150 grams
Basmati Rice
1 sachet(s)
Vegan ‘Nduja
1 carton(s)
Tomato Passata
1 unit(s)
Sweet Potato
10 grams
Chicken Stock Paste
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, boil a half-full kettle.
b) 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.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the pork mince.
c) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) While the pork fries, peel and grate the garlic (or use a garlic press).
b) Stir the garlic and veggie nduja (use less if you'd prefer less heat) into the pan and fry until fragrant, 1 min.
c) Stir in the passata, chicken stock paste, honey and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.
a) While the sauce simmer, grate the cheese.
b) Stir in the butter (see pantry for amount) until melted. TIP: Add a splash of water if you feel it needs it.
c) Taste and season with salt and pepper if needed.
d) Once the sweet potato is roasted, stir it into the sauce.
a) Share the rice between your serving bowls.
b) Spoon over the pork and sweet potato.
c) Sprinkle over the cheese.
d) Top with the rocket and a drizzle of oil over the leaves.
Enjoy!
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