Pure comfort food with a Cajun kick! Flavoursome loaded rice with crispy pork belly is drizzled with a spicy gravy, and elevated with a sprinkle of chives & a squeeze of lemon juice. Completely irresistible.
Spiced Pork Jambalaya
Spiced Pork Jambalaya
with luscious gravy & fresh chives
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Stock
- Cornflour
- Dried Oregano
- Fresh Chives
- Lemon
- Lemons
- NOMU Cajun Rub
- Onion
- Onions
- Peas
- Pork Belly Pieces
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced Pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the Carrot chunks and ¾ of the diced onions for 5-6 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded Spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the Cornflour with 1 tsp of water. Dilute the stock with 100ml of boiling water. Finely dice the remaining onion. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onion and rub, and fry for 3-4 minutes until softened. Add the diluted stock and simmer for 4-5 minutes until reduced. Add the cornflour mixture and simmer for 1-2 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice and top with the Pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a Lemon wedge. Well done, Chef!
FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced Pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the Carrot chunks and ¾ of the diced onions for 6-7 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded Spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the Cornflour with 2 tsp of water. Dilute the stock with 200ml of boiling water. Finely dice the remaining onion. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onion and rub, and fry for 3-4 minutes until softened. Add the diluted stock and simmer for 4-5 minutes until reduced. Add the cornflour mixture and simmer for 1-2 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice alongside the Pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a Lemon wedge. Well done, Chef!
FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced Pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the Carrot chunks and ¾ of the diced onions for 7-8 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded Spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the Cornflour with 3 tsp of water. Dilute the stock with 300ml of boiling water. Finely dice the remaining onions. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onions and rub, and fry for 4-5 minutes until softened. Add the diluted stock and simmer for 5-6 minutes until reduced. Add the cornflour mixture and simmer for 2-3 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice and top with the Pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a Lemon wedge. Well done, Chef!
FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced Pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the Carrot chunks and ¾ of the diced onions for 8-9 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded Spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the Cornflour with 4 tsp of water. Dilute the stock with 400ml of boiling water. Finely dice the remaining onions. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onions and rub, and fry for 4-5 minutes until softened. Add the diluted stock and simmer for 5-6 minutes until reduced. Add the cornflour mixture and simmer for 2-3 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice and top with the Pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a Lemon wedge. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Spiced Pork Jambalaya?
The preparation time for Spiced Pork Jambalaya with luscious gravy & fresh chives is between 20 and 35 minutes.
What is the total time required to make Spiced Pork Jambalaya with luscious gravy & fresh chives?
The total time required to make Spiced Pork Jambalaya with luscious gravy & fresh chives is between 40 and 55 minutes.
How many servings does Spiced Pork Jambalaya provide?
4 servings
What are the main ingredients in Spiced Pork Jambalaya?
Carrot, Chicken, Chicken Stock, Cornflour, Dried Oregano, Fresh Chives, Lemon, Lemons, NOMU Cajun Rub, Onion, Onions, Peas, Pork Belly Pieces, Spinach, White Basmati Rice
What is the nutritional information of Spiced Pork Jambalaya?
Calories: 935, Carbs: 101 grams, Fat: grams, Protein: 47.6 grams, Sugar: 14.6 grams, Salt: 819 grams
How do I prepare Spiced Pork Jambalaya?
FLUFFY RICE: Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. YUMMY YUM!: Plate up the loaded rice alongside the pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a lemon wedge. Well done, Chef! NO PORKING AROUND: Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm. FRAGRANT VEGGIES: Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the carrot chunks and ¾ of the diced onions for 6-7 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded spinach, some lemon zest (to taste). Season and mix to combine. SPICY GRAVY: Combine the cornflour with 2 tsp of water. Dilute the stock with 200ml of boiling water. Finely dice the remaining onion. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onion and rub, and fry for 3-4 minutes until softened. Add the diluted stock and simmer for 4-5 minutes until reduced. Add the cornflour mixture and simmer for 1-2 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
What should be prepared from my kitchen to make Spiced Pork Jambalaya?
Carrot, Chicken, Chicken Stock, Cornflour, Dried Oregano, Fresh Chives, Lemon, Lemons, NOMU Cajun Rub, Onion, Onions, Peas, Pork Belly Pieces, Spinach, White Basmati Rice
How many calories does Spiced Pork Jambalaya have?
935 calories
How much fat content does Spiced Pork Jambalaya have?
grams
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