eCook Meal
Crispy Pork Rump & Butter Beans
with charred baby marrow & baby spinach
Give your veggies a glossy and flavourful finish with this simple trick: a cornflour slurry, infused with rich stock and NOMU Italian Rub. This will coat a beautiful veggie medley of carrot, butter beans, silky onion, charred baby marrow & earthy baby spinach. Served with pan-seared, juicy pork rump and garnished with delicate dots of fresh chives.
Serving guide
Choose your portion size.
CHARRED MARROWS
Place a pan over high heat. When hot, add the baby marrow and lightly coat with cooking spray or oil (optional). Fry until charred, 2-3 minutes (shifting occasionally). Remove from the pan.
NOMU-SPICED VEGGIES
Combine the Cornflour with 150ml [300ml]|#7DA0D7 of water. Return the pan to medium-high heat. Add the onion and carrots and lightly coat with cooking spray or oil (optional). Fry until lightly golden, 5-8 minutes (shifting occasionally). Add the rub mix and garlic. Cook until fragrant, 30-60 seconds. Mix in the cornflour mixture and simmer until the carrots are soft and tender, 12-15 minutes. In the final, 2-3 minutes, mix in the beans, baby spinach, baby marrow, and seasoning.
Pork RUMP
Place a clean pan over medium-high heat. Pat the Pork dry with paper towel, lightly coat with cooking spray or oil (optional), and Greek seasoning. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes.
A FLAVOUR FEAST
Bowl up the veg medley, top with the Pork slices, and garnish with the chives, Well done, Chef!
CHARRED MARROWS
Place a pan over high heat. When hot, add the baby marrow and lightly coat with cooking spray or oil (optional). Fry until charred, 2-3 minutes (shifting occasionally). Remove from the pan.
NOMU-SPICED VEGGIES
Combine the Cornflour with 150ml [300ml]|#7DA0D7 of water. Return the pan to medium-high heat. Add the onion and carrots and lightly coat with cooking spray or oil (optional). Fry until lightly golden, 5-8 minutes (shifting occasionally). Add the rub mix and garlic. Cook until fragrant, 30-60 seconds. Mix in the cornflour mixture and simmer until the carrots are soft and tender, 12-15 minutes. In the final, 2-3 minutes, mix in the beans, baby spinach, baby marrow, and seasoning.
Pork RUMP
Place a clean pan over medium-high heat. Pat the Pork dry with paper towel, lightly coat with cooking spray or oil (optional), and Greek seasoning. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes.
A FLAVOUR FEAST
Bowl up the veg medley, top with the Pork slices, and garnish with the chives, Well done, Chef!
CHARRED MARROWS
Place a pan over high heat. When hot, add the baby marrow and lightly coat with cooking spray or oil (optional). Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan.
NOMU-SPICED VEGGIES
Combine the Cornflour with 450ml [600ml]|#7DA0D7 of water. Return the pan to medium-high heat. Add the onions and carrots and lightly coat with cooking spray or oil (optional). Fry until lightly golden, 8-10 minutes (shifting occasionally). Add the rub mix and garlic. Cook until fragrant, 1-2 minutes. Mix in the cornflour mixture and simmer until the carrots are soft and tender, 20-25 minutes. In the final, 4-5 minutes, mix in the beans, baby spinach, baby marrow, and seasoning.
Pork RUMP
Place a clean pan over medium-high heat. Pat the Pork dry with paper towel, lightly coat with cooking spray or oil (optional), and Greek seasoning. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes.
A FLAVOUR FEAST
Bowl up the veg medley, top with the Pork slices, and garnish with the chives, Well done, Chef!
CHARRED MARROWS
Place a pan over high heat. When hot, add the baby marrow and lightly coat with cooking spray or oil (optional). Fry until charred, 3-4 minutes (shifting occasionally). Remove from the pan.
NOMU-SPICED VEGGIES
Combine the Cornflour with 450ml [600ml]|#7DA0D7 of water. Return the pan to medium-high heat. Add the onions and carrots and lightly coat with cooking spray or oil (optional). Fry until lightly golden, 8-10 minutes (shifting occasionally). Add the rub mix and garlic. Cook until fragrant, 1-2 minutes. Mix in the cornflour mixture and simmer until the carrots are soft and tender, 20-25 minutes. In the final, 4-5 minutes, mix in the beans, baby spinach, baby marrow, and seasoning.
Pork RUMP
Place a clean pan over medium-high heat. Pat the Pork dry with paper towel, lightly coat with cooking spray or oil (optional), and Greek seasoning. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes.
A FLAVOUR FEAST
Bowl up the veg medley, top with the Pork slices, and garnish with the chives, Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R155.61
for 4 servings · R38.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butter Beans needs 480 gButter Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
Not in the Woolies basket — source these elsewhere:
- Rub Mix
- Greek Seasoning
- Pork Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Pork Rump & Butter Beans?
The preparation time for Crispy Pork Rump & Butter Beans with charred baby marrow & baby spinach is between 30 and 50 minutes.
What is the total time required to make Crispy Pork Rump & Butter Beans with charred baby marrow & baby spinach?
The total time required to make Crispy Pork Rump & Butter Beans with charred baby marrow & baby spinach is between 40 and 60 minutes.
How many servings does Crispy Pork Rump & Butter Beans provide?
4 servings
What are the main ingredients in Crispy Pork Rump & Butter Beans?
Baby Marrow, Butter Beans, Carrot, Cornflour, Fresh Chives, Garlic Clove/s, Garlic Cloves, Greek Seasoning, Green Leaves, Onion, Onions, Pork Rump, Rub Mix
What is the nutritional information of Crispy Pork Rump & Butter Beans?
Calories: 438, Carbs: 51 grams, Fat: grams, Protein: 44.4 grams, Sugar: 13 grams, Salt: 2354 grams
How do I prepare Crispy Pork Rump & Butter Beans?
A FLAVOUR FEAST: Bowl up the veg medley, top with the pork slices, and garnish with the chives, Well done, Chef! PORK RUMP: Place a clean pan over medium-high heat. Pat the pork dry with paper towel, lightly coat with cooking spray or oil (optional), and Greek seasoning. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 2-3 minutes per side. Remove from the pan and rest for 3-5 minutes. NOMU-SPICED VEGGIES: Combine the cornflour with 150ml [300ml]|#7DA0D7 of water. Return the pan to medium-high heat. Add the onion and carrots and lightly coat with cooking spray or oil (optional). Fry until lightly golden, 5-8 minutes (shifting occasionally). Add the rub mix and garlic. Cook until fragrant, 30-60 seconds. Mix in the cornflour mixture and simmer until the carrots are soft and tender, 12-15 minutes. In the final, 2-3 minutes, mix in the beans, baby spinach, baby marrow, and seasoning. CHARRED MARROWS: Place a pan over high heat. When hot, add the baby marrow and lightly coat with cooking spray or oil (optional). Fry until charred, 2-3 minutes (shifting occasionally). Remove from the pan.
What should be prepared from my kitchen to make Crispy Pork Rump & Butter Beans?
Baby Marrow, Butter Beans, Carrot, Cornflour, Fresh Chives, Garlic Clove/s, Garlic Cloves, Greek Seasoning, Green Leaves, Onion, Onions, Pork Rump, Rub Mix
How many calories does Crispy Pork Rump & Butter Beans have?
438 calories
How much fat content does Crispy Pork Rump & Butter Beans have?
grams