What is the total time required to make Fragrant Pork Mince & Pickled Veg with bulgur wheat?

The total time required to make Fragrant Pork Mince & Pickled Veg with bulgur wheat is between 35 and 50 minutes.

What are the main ingredients in Fragrant Pork Mince & Pickled Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Fragrant Pork Mince & Pickled Veg?

Calories: 728, Carbs: 71 grams, Fat: grams, Protein: 36.3 grams, Sugar: 12.7 grams, Salt: 544 grams

How do I prepare Fragrant Pork Mince & Pickled Veg?

IN A PICKLE: Pour the vinegar in a bowl, add 4 tbsp of water, and 2 tbsp of sweetener. Mix until combined. Toss through the sliced radish, the cucumber matchsticks, and the carrot. Set aside in the fridge. COOK THE BULGUR: Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork. FRY THE MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the sliced onion and fry until soft, 3-4 minutes. Mix in the NOMU rub, a generous knob of butter, and fry until fragrant 30-60 seconds. JUST BEFORE SERVING: Discard the pickling liquid, reserving 4 tbsp in a bowl or jar. Make a dressing with the reserved pickling liquid and 2 tsp of olive oil. Mix or shake to emulsify and season. TIME TO DINE: Make a bed of the fluffy bulgur wheat, top with the flavorful mince, and side with the pickled veggies. Drizzle the salad dressing (to taste) over the veggies and sprinkle over the chopped coriander. Nice one, Chef!

What should be prepared from my kitchen to make Fragrant Pork Mince & Pickled Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Fragrant Pork Mince & Pickled Veg

Name: Fragrant Pork Mince & Pickled Veg
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter

We’ve given mince and rice a new twist. Fluffy bulgur wheat is topped with fragrant pork mince elevated by an Oriental spice mix. Sided with pickled radish, cucumber & carrot matchsticks and garnished with fresh coriander.

Fragrant Pork Mince & Pickled Veg

with bulgur wheat

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Carrot
Cucumber
Fresh Coriander
NOMU Oriental Rub
Onion
Pork Mince
Radish
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Photo of Fragrant Pork Mince & Pickled Veg

Serves 1

IN A PICKLE
Pour the vinegar in a bowl, add 2 tbsp of water, and 1 tbsp of sweetener. Mix until combined. Toss through the sliced radish, the cucumber matchsticks, and the carrot. Set aside in the fridge.
COOK THE BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the sliced onion and fry until soft, 3-4 minutes. Mix in the NOMU rub, a generous knob of butter, and fry until fragrant 30-60 seconds.
JUST BEFORE SERVING
Discard the pickling liquid, reserving 2 tbsp in a bowl or jar. Make a dressing with the reserved pickling liquid and 1 tsp of olive oil. Mix or shake to emulsify and season.
TIME TO DINE
Make a bed of the fluffy bulgur wheat, top with the flavorful mince, and side with the pickled veggies. Drizzle the salad dressing (to taste) over the veggies and sprinkle over the chopped coriander. Nice one, Chef!

White Wine Vinegar - 50ml
Radish - 20g
Cucumber - 100g
Carrot - 120g
Bulgur Wheat - 75ml
Pork Mince - 150g
Onion - 1
NOMU Oriental Rub - 10ml
Fresh Coriander - 3g

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Serves 2

IN A PICKLE
Pour the vinegar in a bowl, add 4 tbsp of water, and 2 tbsp of sweetener. Mix until combined. Toss through the sliced radish, the cucumber matchsticks, and the carrot. Set aside in the fridge.
COOK THE BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the sliced onion and fry until soft, 3-4 minutes. Mix in the NOMU rub, a generous knob of butter, and fry until fragrant 30-60 seconds.
JUST BEFORE SERVING
Discard the pickling liquid, reserving 4 tbsp in a bowl or jar. Make a dressing with the reserved pickling liquid and 2 tsp of olive oil. Mix or shake to emulsify and season.
TIME TO DINE
Make a bed of the fluffy bulgur wheat, top with the flavorful mince, and side with the pickled veggies. Drizzle the salad dressing (to taste) over the veggies and sprinkle over the chopped coriander. Nice one, Chef!

White Wine Vinegar - 100ml
Radish - 40g
Cucumber - 200g
Carrot - 120g
Bulgur Wheat - 150ml
Pork Mince - 300g
Onion - 1
NOMU Oriental Rub - 20ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

IN A PICKLE
Pour the vinegar in a bowl, add 6 tbsp of water, and 3 tbsp of sweetener. Mix until combined. Toss through the sliced radish, the cucumber matchsticks, and the carrot. Set aside in the fridge.
COOK THE BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the sliced onion and fry until soft, 4-5 minutes. Mix in the NOMU rub, a generous knob of butter, and fry until fragrant 30-60 seconds.
JUST BEFORE SERVING
Discard the pickling liquid, reserving 6 tbsp in a bowl or jar. Make a dressing with the reserved pickling liquid and 3 tsp of olive oil. Mix or shake to emulsify and season.
TIME TO DINE
Make a bed of the fluffy bulgur wheat, top with the flavorful mince, and side with the pickled veggies. Drizzle the salad dressing (to taste) over the veggies and sprinkle over the chopped coriander. Nice one, Chef!

White Wine Vinegar - 150ml
Radish - 60g
Cucumber - 300g
Carrot - 240g
Bulgur Wheat - 225ml
Pork Mince - 450g
Onion - 1
NOMU Oriental Rub - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

IN A PICKLE
Pour the vinegar in a bowl, add 8 tbsp of water, and 4 tbsp of sweetener. Mix until combined. Toss through the sliced radish, the cucumber matchsticks, and the carrot. Set aside in the fridge.
COOK THE BULGUR
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
FRY THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the sliced onion and fry until soft, 4-5 minutes. Mix in the NOMU rub, a generous knob of butter, and fry until fragrant 30-60 seconds.
JUST BEFORE SERVING
Discard the pickling liquid, reserving 8 tbsp in a bowl or jar. Make a dressing with the reserved pickling liquid and 4 tsp of olive oil. Mix or shake to emulsify and season.
TIME TO DINE
Make a bed of the fluffy bulgur wheat, top with the flavorful mince, and side with the pickled veggies. Drizzle the salad dressing (to taste) over the veggies and sprinkle over the chopped coriander. Nice one, Chef!