Need extra down time? Here’s a speedy, satisfying Mexican dinner! Caramelised pork mince with BBQ sauce, black beans, and charred corn; soaking into white basmati rice, finished with luscious crème fraîche.
BBQ PORK BURRITO BOWL
BBQ PORK BURRITO BOWL
with fluffy basmati rice, charred corn & crème fraîche
Hands on Time: 10 - 20 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- BBQ Sauce
- Beef
- Beef Stock
- Black Beans
- Corn
- Creme Fraiche
- Cucumber
- Free-Range Pork Mince
- Green Leaves
- NOMU Mexican Rub
- Spring Onion
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
START YOUR FLUFFY RICE
Rinse the rice and place in a pot. Submerge in 225ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 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. Fluff with a fork on completion.
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 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 MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 2 minutes, stirring occasionally. Add the Mexican Rub 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. When nearing completion, add the BBQ sauce and the charred corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
White Basmati Rice - 75ml
Corn - 50g
Black Beans - 120g
Beef Stock - 10ml
Free-Range Pork Mince - 150g
NOMU Mexican Rub - 10ml
BBQ Sauce - 50ml
Green Leaves - 20g
Cucumber - 50g
Spring Onion - 1
Crème Fraîche - 50ml
START YOUR FLUFFY RICE
Rinse the rice and place in a pot. Submerge in 450ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 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. Fluff with a fork on completion.
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 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 MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3 minutes, stirring occasionally. Add the Mexican Rub 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. When nearing completion, add the BBQ sauce and the charred corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
White Basmati Rice - 150ml
Corn - 100g
Black Beans - 240g
Beef Stock - 20ml
Free-Range Pork Mince - 300g
NOMU Mexican Rub - 20ml
BBQ Sauce - 100ml
Green Leaves - 40g
Cucumber - 100g
Spring Onion - 2
Crème Fraîche - 100ml
START YOUR FLUFFY RICE
Rinse the rice and place in a pot. Submerge in 450ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 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. Fluff with a fork on completion.
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 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 MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3 minutes, stirring occasionally. Add the Mexican Rub 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. When nearing completion, add the BBQ sauce and the charred corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
White Basmati Rice - 150ml
Corn - 100g
Black Beans - 240g
Beef Stock - 20ml
Free-Range Pork Mince - 300g
NOMU Mexican Rub - 20ml
BBQ Sauce - 100ml
Green Leaves - 40g
Cucumber - 100g
Spring Onion - 2
Crème Fraîche - 100ml
START YOUR FLUFFY RICE
Rinse the rice and place in a pot. Submerge in 900ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 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. Fluff with a fork on completion.
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 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 MINCE
Wipe down the pan if necessary and return it to a high heat with another drizzle of oil. When hot, add in the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3 minutes, stirring occasionally. Add the Mexican Rub 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. When nearing completion, add the BBQ sauce and the charred corn and beans, and stir through until reheated. On completion, season to taste and remove the pan from the heat.
FRESH TOUCH
Place the rinsed green leaves in a bowl. Toss through the cucumber half-moons, a drizzle of olive oil, and seasoning to taste.
BUEN PROVECHO!
Make a pile of steamy rice and smother in the saucy Mexican mince. Garnish with dollops of crème fraîche and a sprinkling of sliced spring onions. Serve with the fresh green salad on the side. Well done, Chef!
White Basmati Rice - 300ml
Corn - 200g
Black Beans - 480g
Beef Stock - 40ml
Free-Range Pork Mince - 600g
NOMU Mexican Rub - 40ml
BBQ Sauce - 200ml
Green Leaves - 80g
Cucumber - 200g
Spring Onion - 4
Crème Fraîche - 200ml
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