What are the main ingredients in BBQ Pork Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

What is the nutritional information of BBQ Pork Bowl?

Calories: 632, Carbs: 40 grams, Fat: grams, Protein: 37.3 grams, Sugar: 18.2 grams, Salt: 480 grams

How do I prepare BBQ Pork Bowl?

CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place into a salad bowl, and set aside. SMOKED PAPRIKA CAULI: In a bowl, toss the cauliflower pieces with the smoked paprika. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season. BBQ PORK: Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing. Season and toss through the BBQ sauce. SWEET-ZESTY SALAD: Add the sliced cabbage and the carrot matchsticks to the bowl with the charred corn. Toss through the juice from 2 lemon wedges, a drizzle of oil, a sweetener, and seasoning. Set aside. LEMONY CHEESE: Place the cottage cheese into a small bowl and loosen with a splash of water. Mix together with seasoning, a squeeze of lemon juice, and lemon zest (to taste). Set aside. TIME TO EAT: Serve up the smoky cauliflower next to the BBQ pork slices. Drizzle any remaining pan juices over the meat. Pile up the cabbage & corn salad and dollop the zesty cottage cheese over everything to finish. Serve any remaining lemon wedges on the side.

What should be prepared from my kitchen to make BBQ Pork Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

BBQ Pork Bowl

Smoked paprika cauliflower pieces share a plate with juicy BBQ pork slices, a zesty charred corn, cabbage & carrot salad and a lemon-flavoured cottage cheese drizzle. Expect smoky flavours, creamy textures and a very satisfied appetite, Chef.

BBQ Pork Bowl

with smoky cauliflower & zesty cottage cheese

Hands on Time: 35 - 55 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Cabbage
Carrot
Cauliflower Florets
Corn
Lemon
Low Fat Cottage Cheese
Pork Rump
Smoked Paprika

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter
Paper Towel

Serves 1

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place into a salad bowl, and set aside.
SMOKED PAPRIKA CAULI
In a bowl, toss the cauliflower pieces with the smoked paprika. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BBQ PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing. Season and toss through the BBQ sauce.
SWEET-ZESTY SALAD
Add the sliced cabbage and the carrot matchsticks to the bowl with the charred corn. Toss through the juice from 1 lemon wedge, a drizzle of oil, a sweetener, and seasoning. Set aside.
LEMONY CHEESE
Place the cottage cheese into a small bowl and loosen with a splash of water. Mix together with seasoning, a squeeze of lemon juice, and lemon zest (to taste). Set aside.
TIME TO EAT
Serve up the smoky cauliflower next to the BBQ pork slices. Drizzle any remaining pan juices over the meat. Pile up the cabbage & corn salad and dollop the zesty cottage cheese over everything to finish. Serve any remaining lemon wedges on the side.

Corn - 40g
Cauliflower Florets - 200g
Smoked Paprika - 2,5ml
Pork Rump - 150g
BBQ Sauce - 30ml
Cabbage - 100g
Carrot - 120g
Lemon - 1
Low Fat Cottage Cheese - 30ml

Download the Recipe

Serves 2

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, place into a salad bowl, and set aside.
SMOKED PAPRIKA CAULI
In a bowl, toss the cauliflower pieces with the smoked paprika. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BBQ PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing. Season and toss through the BBQ sauce.
SWEET-ZESTY SALAD
Add the sliced cabbage and the carrot matchsticks to the bowl with the charred corn. Toss through the juice from 2 lemon wedges, a drizzle of oil, a sweetener, and seasoning. Set aside.
LEMONY CHEESE
Place the cottage cheese into a small bowl and loosen with a splash of water. Mix together with seasoning, a squeeze of lemon juice, and lemon zest (to taste). Set aside.
TIME TO EAT
Serve up the smoky cauliflower next to the BBQ pork slices. Drizzle any remaining pan juices over the meat. Pile up the cabbage & corn salad and dollop the zesty cottage cheese over everything to finish. Serve any remaining lemon wedges on the side.

Corn - 80g
Cauliflower Florets - 400g
Smoked Paprika - 5ml
Pork Rump - 300g
BBQ Sauce - 60ml
Cabbage - 100g
Carrot - 120g
Lemon - 1
Low Fat Cottage Cheese - 60ml

Download the Recipe

Serves 3

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, place into a salad bowl, and set aside.
SMOKED PAPRIKA CAULI
In a bowl, toss the cauliflower pieces with the smoked paprika. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BBQ PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing. Season and toss through the BBQ sauce.
SWEET-ZESTY SALAD
Add the sliced cabbage and the carrot matchsticks to the bowl with the charred corn. Toss through the juice from 3 lemon wedges, a drizzle of oil, a sweetener, and seasoning. Set aside.
LEMONY CHEESE
Place the cottage cheese into a small bowl and loosen with a splash of water. Mix together with seasoning, a squeeze of lemon juice, and lemon zest (to taste). Set aside.
TIME TO EAT
Serve up the smoky cauliflower next to the BBQ pork slices. Drizzle any remaining pan juices over the meat. Pile up the cabbage & corn salad and dollop the zesty cottage cheese over everything to finish. Serve any remaining lemon wedges on the side.

Corn - 120g
Cauliflower Florets - 600g
Smoked Paprika - 7,5ml
Pork Rump - 450g
BBQ Sauce - 90ml
Cabbage - 200g
Carrot - 240g
Lemon - 1
Low Fat Cottage Cheese - 80ml

Download the Recipe

Serves 4

CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, place into a salad bowl, and set aside.
SMOKED PAPRIKA CAULI
In a bowl, toss the cauliflower pieces with the smoked paprika. Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the cauliflower pieces until lightly charred, 5-6 minutes. Add a splash of water, cover, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
BBQ PORK
Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork, fat-side down, until crispy, 3-5 minutes. Flip the pork onto its side and sear until browned, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing. Season and toss through the BBQ sauce.
SWEET-ZESTY SALAD
Add the sliced cabbage and the carrot matchsticks to the bowl with the charred corn. Toss through the juice from 4 lemon wedges, a drizzle of oil, a sweetener, and seasoning. Set aside.
LEMONY CHEESE
Place the cottage cheese into a small bowl and loosen with a splash of water. Mix together with seasoning, a squeeze of lemon juice, and lemon zest (to taste). Set aside.
TIME TO EAT
Serve up the smoky cauliflower next to the BBQ pork slices. Drizzle any remaining pan juices over the meat. Pile up the cabbage & corn salad and dollop the zesty cottage cheese over everything to finish. Serve any remaining lemon wedges on the side.