What do you get when you combine maple-flavoured syrup, sriracha sauce, worcestershire sauce & kewpie mayo? A spicy sauce that transforms any ingredient into a taste bud triumph, Chef! This wow-factor sauce will be drizzled over butter-basted pork rump slices, which sides golden & cheesy baby potatoes. A fresh green salad is the final touch.
Cheesy Crispy Spuds & Pork Rump
Cheesy Crispy Spuds & Pork Rump
with pumpkin seeds & fresh chives
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potato
- Cucumber
- Fresh Chives
- Italian-style Hard Cheese
- Lemon Juice
- NOMU BBQ Rub
- Pork Rump Steak
- Pumpkin Seeds
- Salad Leaves
- Spicy Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROAST POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 5-6 minutes, sprinkle over the grated cheese and roast until golden.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK RUMP
Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the lemon juice with a drizzle of olive oil. Toss through the cucumber half-moons, the shredded salad leaves, the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the cheesy potatoes alongside the sliced pork rump drizzled with the spicy sauce. Side with the fresh salad and garnish with the sliced chives. Look at you, Chef!
Baby Potato - 250g
Italian-style Hard Cheese - 30g
Pumpkin Seeds - 10g
Pork Rump Steak - 150g
NOMU BBQ Rub - 5ml
Cucumber - 50g
Lemon Juice - 20ml
Salad Leaves - 20g
Spicy Sauce - 40ml
Fresh Chives - 3g
ROAST POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 5-6 minutes, sprinkle over the grated cheese and roast until golden.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK RUMP
Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the lemon juice with a drizzle of olive oil. Toss through the cucumber half-moons, the shredded salad leaves, the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the cheesy potatoes alongside the sliced pork rump drizzled with the spicy sauce. Side with the fresh salad and garnish with the sliced chives. Look at you, Chef!
Baby Potato - 500g
Italian-style Hard Cheese - 60g
Pumpkin Seeds - 20g
Pork Rump Steak - 300g
NOMU BBQ Rub - 10ml
Cucumber - 100g
Lemon Juice - 40ml
Salad Leaves - 40g
Spicy Sauce - 80ml
Fresh Chives - 5g
ROAST POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 5-6 minutes, sprinkle over the grated cheese and roast until golden.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK RUMP
Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the lemon juice with a drizzle of olive oil. Toss through the cucumber half-moons, the shredded salad leaves, the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the cheesy potatoes alongside the sliced pork rump drizzled with the spicy sauce. Side with the fresh salad and garnish with the sliced chives. Look at you, Chef!
Baby Potato - 750g
Italian-style Hard Cheese - 90g
Pumpkin Seeds - 30g
Pork Rump Steak - 450g
NOMU BBQ Rub - 15ml
Cucumber - 150g
Lemon Juice - 60ml
Salad Leaves - 60g
Spicy Sauce - 120ml
Fresh Chives - 8g
ROAST POTATO
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 5-6 minutes, sprinkle over the grated cheese and roast until golden.
TOAST
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
PORK RUMP
Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
SALAD
Using a spoon or a knife, gently scoop out the seeds from the Cucumber and cut into half moons. In a bowl, combine the lemon juice with a drizzle of olive oil. Toss through the cucumber half-moons, the shredded salad leaves, the toasted pumpkin seeds, and seasoning.
TIME TO EAT
Plate up the cheesy potatoes alongside the sliced pork rump drizzled with the spicy sauce. Side with the fresh salad and garnish with the sliced chives. Look at you, Chef!
Baby Potato - 1kg
Italian-style Hard Cheese - 120g
Pumpkin Seeds - 40g
Pork Rump Steak - 600g
NOMU BBQ Rub - 20ml
Cucumber - 200g
Lemon Juice - 80ml
Salad Leaves - 80g
Spicy Sauce - 160ml
Fresh Chives - 10g
Frequently Asked Questions
What is the preparation time for Cheesy Crispy Spuds & Pork Rump?
The preparation time for Cheesy Crispy Spuds & Pork Rump with pumpkin seeds & fresh chives is between 25 and 45 minutes.
What is the total time required to make Cheesy Crispy Spuds & Pork Rump with pumpkin seeds & fresh chives?
The total time required to make Cheesy Crispy Spuds & Pork Rump with pumpkin seeds & fresh chives is between 40 and 60 minutes.
How many servings does Cheesy Crispy Spuds & Pork Rump provide?
4 servings
What are the main ingredients in Cheesy Crispy Spuds & Pork Rump?
Baby Potato, Cucumber, Fresh Chives, Italian-style Hard Cheese, Lemon Juice, NOMU BBQ Rub, Pork Rump Steak, Pumpkin Seeds, Salad Leaves, Spicy Sauce
What is the nutritional information of Cheesy Crispy Spuds & Pork Rump?
Calories: 750, Carbs: 55 grams, Fat: grams, Protein: 50.8 grams, Sugar: 14.3 grams, Salt: 902 grams
How do I prepare Cheesy Crispy Spuds & Pork Rump?
TIME TO EAT: Plate up the cheesy potatoes alongside the sliced pork rump drizzled with the spicy sauce. Side with the fresh salad and garnish with the sliced chives. Look at you, Chef! PORK RUMP: Place a pan over 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, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. TOAST: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SALAD: Using a spoon or a knife, gently scoop out the seeds from the cucumber and cut into half moons. In a bowl, combine the lemon juice with a drizzle of olive oil. Toss through the cucumber half-moons, the shredded salad leaves, the toasted pumpkin seeds, and seasoning. ROAST POTATO: Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). In the final 5-6 minutes, sprinkle over the grated cheese and roast until golden.
What should be prepared from my kitchen to make Cheesy Crispy Spuds & Pork Rump?
Baby Potato, Cucumber, Fresh Chives, Italian-style Hard Cheese, Lemon Juice, NOMU BBQ Rub, Pork Rump Steak, Pumpkin Seeds, Salad Leaves, Spicy Sauce
How many calories does Cheesy Crispy Spuds & Pork Rump have?
750 calories
How much fat content does Cheesy Crispy Spuds & Pork Rump have?
grams
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