With influences from various cooking cultures, such as Spanish, West African, and French, expect a flavour journey around the world with each bite. Juicy pork steak is coated with a rich Cajun-spiced gravy, then served with a bed of fluffy rice loaded with pops of peas, fresh parsley & pan-fried veggies.
Spiced Pork Jambalaya
Spiced Pork Jambalaya
with fresh parsley & carrots
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cajun Spice Mix
- Carrot
- Fresh Parsley
- Jasmine Rice
- Lemon Juice
- Onion
- Onions
- Peas
- Pork Neck Steak
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, and cover.
FRAGRANT VEGGIES
Place the cajun spice mix and 20ml of water in a bowl. Mix to combine until a runny paste. Place a pan over medium heat with a drizzle of oil. When hot, add ¼ of the diced onion and fry until soft, 3-4 minutes. Add 80ml of water. Once simmering, add the cajun slurry, and simmer until reduced and thickened, 1-2 minutes. Loosen with a splash of warm water if it’s too thick for your liking. Remove from the pan, season, and cover.
SIZZLING STEAK
Pat the pork neck steak dry with paper towel and season. Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan, cover with tinfoil, and rest for 5 minutes.
SPICY GRAVY
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and the remaining onion. Fry until slightly softened, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the peas. Add the cooked rice and ½ the chopped parsley. Mix until combined. Season.
YUMMY YUM!
Plate up the loaded rice. Side with the pork steak drizzled with the gravy. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Jasmine Rice - 100ml
Onion - 1
Cajun Spice Mix - 20ml
Peas - 40g
Pork Neck Steak - 160g
Carrot - 120g
Fresh Parsley - 4g
Lemon Juice - 10ml
FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, and cover.
FRAGRANT VEGGIES
Place the cajun spice mix and 40ml of water in a bowl. Mix to combine until a runny paste. Place a pan over medium heat with a drizzle of oil. When hot, add ¼ of the diced onion and fry until soft, 3-4 minutes. Add 160ml of water. Once simmering, add the cajun slurry, and simmer until reduced and thickened, 2-3 minutes. Loosen with a splash of warm water if it’s too thick for your liking. Remove from the pan, season, and cover.
SIZZLING STEAK
Pat the pork neck steak dry with paper towel and season. Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan, cover with tinfoil, and rest for 5 minutes.
SPICY GRAVY
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and the remaining onion. Fry until slightly softened, 6-7 minutes (shifting occasionally). In the final 2-3 minutes, add the peas. Add the cooked rice and ½ the chopped parsley. Mix until combined. Season.
YUMMY YUM!
Plate up the loaded rice. Side with the pork steak drizzled with the gravy. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Jasmine Rice - 200ml
Onion - 1
Cajun Spice Mix - 40ml
Pork Neck Steak - 320g
Carrot - 120g
Peas - 80g
Fresh Parsley - 8g
Lemon Juice - 20ml
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, and cover.
FRAGRANT VEGGIES
Place the cajun spice mix and 60ml of water in a bowl. Mix to combine until a runny paste. Place a pan over medium heat with a drizzle of oil. When hot, add ¼ of the diced onion and fry until soft, 4-5 minutes. Add 240ml of water. Once simmering, add the cajun slurry, and simmer until reduced and thickened, 2-3 minutes. Loosen with a splash of warm water if it’s too thick for your liking. Remove from the pan, season, and cover.
SIZZLING STEAK
Pat the pork neck steak dry with paper towel and season. Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan, cover with tinfoil, and rest for 5 minutes.
SPICY GRAVY
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and the remaining onion. Fry until slightly softened, 7-8 minutes (shifting occasionally). In the final 2-3 minutes, add the peas. Add the cooked rice and ½ the chopped parsley. Mix until combined. Season.
YUMMY YUM!
Plate up the loaded rice. Side with the pork steak drizzled with the gravy. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Jasmine Rice - 300ml
Onions - 2
Cajun Spice Mix - 60ml
Pork Neck Steak - 480g
Carrot - 240g
Peas - 120g
Fresh Parsley - 12g
Lemon Juice - 30ml
FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, and cover.
FRAGRANT VEGGIES
Place the cajun spice mix and 80ml of water in a bowl. Mix to combine until a runny paste. Place a pan over medium heat with a drizzle of oil. When hot, add ¼ of the diced onion and fry until soft, 4-5 minutes. Add 320ml of water. Once simmering, add the cajun slurry, and simmer until reduced and thickened, 2-3 minutes. Loosen with a splash of warm water if it’s too thick for your liking. Remove from the pan, season, and cover.
SIZZLING STEAK
Pat the pork neck steak dry with paper towel and season. Return the pan, wiped down, to a medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan, cover with tinfoil, and rest for 5 minutes.
SPICY GRAVY
Return the pan to a medium heat with a drizzle of oil. When hot, add the carrot chunks and the remaining onion. Fry until slightly softened, 8-9 minutes (shifting occasionally). In the final 2-3 minutes, add the peas. Add the cooked rice and ½ the chopped parsley. Mix until combined. Season.
YUMMY YUM!
Plate up the loaded rice. Side with the pork steak drizzled with the gravy. Garnish with a sprinkle of the remaining parsley. Well done, Chef!
Jasmine Rice - 400ml
Onions - 2
Cajun Spice Mix - 80ml
Pork Neck Steak - 640g
Carrot - 240g
Peas - 160g
Fresh Parsley - 15g
Lemon Juice - 40ml
Woolies Products in this dish
