eCook Meal
Waterkloof’s Spiced Pork Rump
with crispy chickpeas & charred baby marrow
Never heard about a citrus salad, Chef? After today, you will heart this clever culinary combo: fresh orange & lemon wedges are squeezed over crispy chickpeas, charred baby marrow & creamy artichoke for a sweet-zesty infusion. Served with NOMU-spiced buttery pork and garnished with toasted sunflower seeds for crunch.
Serving guide
Choose your portion size.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Pork RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. 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. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ALL TOGETHER
In a salad bowl, combine a drizzle of olive oil, and a squeeze of orange and lemon juice (to taste). Mix to emulsify. Add the artichokes, salad leaves, baby marrow, Chickpeas, and toss to combine.
TIME TO DINE
Bowl up the citrus salad, top with the Pork slices, scatter over the sunflower seeds, and garnish with any remaining Lemon and Orange wedges. Enjoy, Chef!
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy until crispy, 10-15 minutes (shifting halfway).
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Pork RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. 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. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ALL TOGETHER
In a salad bowl, combine a drizzle of olive oil, and a squeeze of orange and lemon juice (to taste). Mix to emulsify. Add the artichokes, salad leaves, baby marrow, Chickpeas, and toss to combine.
TIME TO DINE
Bowl up the citrus salad, top with the Pork slices, scatter over the sunflower seeds, and garnish with any remaining Lemon and Orange wedges. Enjoy, Chef!
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 4-5 minutes (shifting occasionally). Remove from the pan and season.
Pork RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. 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. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ALL TOGETHER
In a salad bowl, combine a drizzle of olive oil, and a squeeze of orange and lemon juice (to taste). Mix to emulsify. Add the artichokes, salad leaves, baby marrow, Chickpeas, and toss to combine.
TIME TO DINE
Bowl up the citrus salad, top with the Pork slices, scatter over the sunflower seeds, and garnish with any remaining Lemon and Orange wedges. Enjoy, Chef!
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
CHARRED BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 4-5 minutes (shifting occasionally). Remove from the pan and season.
Pork RUMP
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. 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. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
ALL TOGETHER
In a salad bowl, combine a drizzle of olive oil, and a squeeze of orange and lemon juice (to taste). Mix to emulsify. Add the artichokes, salad leaves, baby marrow, Chickpeas, and toss to combine.
TIME TO DINE
Bowl up the citrus salad, top with the Pork slices, scatter over the sunflower seeds, and garnish with any remaining Lemon and Orange wedges. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R149.46
for 4 servings · R37.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Oranges needs 2Oros Original Orange Squash 2 L R45.99 · whole pack (size can't be divided)R45.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
Not in the Woolies basket — source these elsewhere:
- Nomu Does Everything
- Artichoke Quarters
- Pork Rump
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Waterkloof’s Spiced Pork Rump?
The preparation time for Waterkloof’s Spiced Pork Rump with crispy chickpeas & charred baby marrow is between 20 and 40 minutes.
What is the total time required to make Waterkloof’s Spiced Pork Rump with crispy chickpeas & charred baby marrow?
The total time required to make Waterkloof’s Spiced Pork Rump with crispy chickpeas & charred baby marrow is between 35 and 55 minutes.
How many servings does Waterkloof’s Spiced Pork Rump provide?
4 servings
What are the main ingredients in Waterkloof’s Spiced Pork Rump?
Artichoke Quarters, Baby Marrow, Chickpeas, Lemon, Lemons, Nomu Does Everything, Orange, Oranges, Pork Rump, Salad Leaves, Sunflower Seeds
What is the nutritional information of Waterkloof’s Spiced Pork Rump?
Calories: 659, Carbs: 81 grams, Fat: grams, Protein: 52.9 grams, Sugar: 33.2 grams, Salt: 514 grams
How do I prepare Waterkloof’s Spiced Pork Rump?
TIME TO DINE: Bowl up the citrus salad, top with the pork slices, scatter over the sunflower seeds, and garnish with any remaining lemon and orange wedges. Enjoy, Chef! ALL TOGETHER: In a salad bowl, combine a drizzle of olive oil, and a squeeze of orange and lemon juice (to taste). Mix to emulsify. Add the artichokes, salad leaves, baby marrow, chickpeas, and toss to combine. PORK RUMP: Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. 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. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. CHARRED BABY MARROW: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow until charred, 3-4 minutes (shifting occasionally). Remove from the pan and season. CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. Alternatively, air fry at 200°C until crispy until crispy, 10-15 minutes (shifting halfway). TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Waterkloof’s Spiced Pork Rump?
Artichoke Quarters, Baby Marrow, Chickpeas, Lemon, Lemons, Nomu Does Everything, Orange, Oranges, Pork Rump, Salad Leaves, Sunflower Seeds
How many calories does Waterkloof’s Spiced Pork Rump have?
659 calories
How much fat content does Waterkloof’s Spiced Pork Rump have?
grams