eCook Meal
BBQ PORK BURRITO BOWL
with fluffy basmati rice, charred corn & crème fraîche
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R299.17
for 4 servings · R74.79 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beef Stock needs 40 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Spring Onion needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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BBQ Sauce needs 200 mlClark's Kitchen Sweet and Smokey BBQ Sauce 375 ml 375 ml at R48.99 · 53% of packR26.13
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Free-Range Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ PORK BURRITO BOWL?
The preparation time for BBQ PORK BURRITO BOWL with fluffy basmati rice, charred corn & crème fraîche is between 10 and 20 minutes.
What is the total time required to make BBQ PORK BURRITO BOWL with fluffy basmati rice, charred corn & crème fraîche?
The total time required to make BBQ PORK BURRITO BOWL with fluffy basmati rice, charred corn & crème fraîche is between 30 and 40 minutes.
How many servings does BBQ PORK BURRITO BOWL provide?
4 servings
What are the main ingredients in BBQ PORK BURRITO BOWL?
BBQ Sauce, Beef, Beef Stock, Black Beans, Corn, Creme Fraiche, Cucumber, Green Leaves, NOMU Mexican Rub, Pork Mince, Spring Onion, White Basmati Rice
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make BBQ PORK BURRITO BOWL?
BBQ Sauce, Beef, Beef Stock, Black Beans, Corn, Creme Fraiche, Cucumber, Green Leaves, NOMU Mexican Rub, Pork Mince, Spring Onion, White Basmati Rice
How many calories does BBQ PORK BURRITO BOWL have?
calories
How much fat content does BBQ PORK BURRITO BOWL have?
grams