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
BBQ Pork Bowl
with smoky cauliflower & zesty cottage cheese
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 60 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for BBQ Pork Bowl?
The preparation time for BBQ Pork Bowl with smoky cauliflower & zesty cottage cheese is between 35 and 55 minutes.
What is the total time required to make BBQ Pork Bowl with smoky cauliflower & zesty cottage cheese?
The total time required to make BBQ Pork Bowl with smoky cauliflower & zesty cottage cheese is between 40 and 60 minutes.
How many servings does BBQ Pork Bowl provide?
4 servings
What are the main ingredients in BBQ Pork Bowl?
BBQ Sauce, Cabbage, Carrot, Cauliflower Florets, Corn, Lemon, Low Fat Cottage Cheese, Pork Rump, Smoked Paprika
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?
BBQ Sauce, Cabbage, Carrot, Cauliflower Florets, Corn, Lemon, Low Fat Cottage Cheese, Pork Rump, Smoked Paprika
How many calories does BBQ Pork Bowl have?
632 calories
How much fat content does BBQ Pork Bowl have?
grams
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