What are the main ingredients in BBQ Pork Burrito Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of BBQ Pork Burrito Bowl?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare BBQ Pork Burrito Bowl?

GET GOING WITH THE RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. Drain on completion if necessary and fluff up with a fork. CHARRED CORN & BEANS: Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water. MEXI PORK MINCE: Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced. WHILE THE SAUCE IS SIMMERING…: Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving. BBQ IT UP: When the mince is nearing completion, add in the BBQ sauce, then stir through the corn and beans until reheated. Season to taste and remove the pan from the heat. BUEN PROVECHO!: Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!

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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

BBQ Pork Burrito Bowl

Need extra down time? This stress-free Mexican dinner is for you! A bowlful of brown basmati rice, soaked in caramelised pork mince with BBQ sauce, black beans, and charred corn. Textured with crunchy spring onion and luscious crème fraîche.

BBQ Pork Burrito Bowl

with nutty basmati, charred corn & crème fraîche

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Black Beans
Brown Basmati Rice
Clarks Kitchen Bourbon BBQ Sauce
Corn
Creme Fraiche
Cucumber
Green Leaves
NOMU Mexican Spice Blend
Pork Mince
Spring Onion

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. Drain on completion if necessary and fluff up with a fork.
CHARRED CORN & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained corn for 3-4 minutes until charred, shifting occasionally. Add the drained black beans and fry for 1-2 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 65ml of boiling water.
MEXI PORK MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 2-3 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!

Brown Basmati Rice - 75ml
Corn - 50g
Black Beans - 120g
Beef Stock - 5ml
Pork Mince - 150g
NOMU Mexican Spice Blend - 10ml
Green Leaves - 20g
Cucumber - 50g
Crème Fraîche - 45ml
Clarks Kitchen Bourbon BBQ Sauce - 45ml
Spring Onion - 1

Download the Recipe

Serves 2

GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. Drain on completion if necessary and fluff up with a fork.
CHARRED CORN & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water.
MEXI PORK MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!

Brown Basmati Rice - 150ml
Corn - 100g
Black Beans - 240g
Beef Stock - 10ml
Pork Mince - 300g
NOMU Mexican Spice Blend - 20ml
Green Leaves - 40g
Cucumber - 100g
Crème Fraîche - 85ml
Clarks Kitchen Bourbon BBQ Sauce - 85ml
Spring Onion - 2

Download the Recipe

Serves 3

GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. Drain on completion if necessary and fluff up with a fork.
CHARRED CORN & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 2-3 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 100ml of boiling water.
MEXI PORK MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 1-2 minutes until fragrant and browned. Stir in the diluted stock and simmer for 3-4 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!

Brown Basmati Rice - 150ml
Corn - 100g
Black Beans - 240g
Beef Stock - 10ml
Pork Mince - 300g
NOMU Mexican Spice Blend - 20ml
Green Leaves - 40g
Cucumber - 100g
Crème Fraîche - 85ml
Clarks Kitchen Bourbon BBQ Sauce - 85ml
Spring Onion - 2

Download the Recipe

Serves 4

GET GOING WITH THE RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 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. Drain on completion if necessary and fluff up with a fork.
CHARRED CORN & BEANS
Boil the kettle. Place a pan over a high heat with a drizzle of oil or a knob of butter. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Add the drained black beans and fry for 3-4 minutes until heated through. Remove from the pan on completion and set aside. Dilute the stock with 150ml of boiling water.
MEXI PORK MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes, stirring occasionally. Mix through the Mexican spice blend to taste and fry for another 2-3 minutes until fragrant and browned. Stir in the diluted stock and simmer for 4-5 minutes until slightly reduced.
WHILE THE SAUCE IS SIMMERING…
Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil and some seasoning. Loosen the crème fraîche with a splash of water and season to taste. Set both aside for serving.
BBQ IT UP
When the mince is nearing completion, add in the BBQ sauce, then stir through the corn and beans until reheated. Season to taste and remove the pan from the heat.
BUEN PROVECHO!
Make a pile of steamy rice and smother in saucy Mexican mince. Garnish with dollops of crème fraîche and sprinklings of sliced spring onion. Serve with the fresh green salad on the side. Well done, Chef!