What are the main ingredients in Spiced Pork Jambalaya?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

What is the nutritional information of Spiced Pork Jambalaya?

Calories: 935, Carbs: 101 grams, Fat: grams, Protein: 47.6 grams, Sugar: 14.6 grams, Salt: 819 grams

How do I prepare Spiced Pork Jambalaya?

FLUFFY RICE: Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 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. On completion, drain if necessary and fluff up with a fork. YUMMY YUM!: Plate up the loaded rice alongside the pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a lemon wedge. Well done, Chef! NO PORKING AROUND: Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm. FRAGRANT VEGGIES: Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the carrot chunks and ¾ of the diced onions for 6-7 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded spinach, some lemon zest (to taste). Season and mix to combine. SPICY GRAVY: Combine the cornflour with 2 tsp of water. Dilute the stock with 200ml of boiling water. Finely dice the remaining onion. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onion and rub, and fry for 3-4 minutes until softened. Add the diluted stock and simmer for 4-5 minutes until reduced. Add the cornflour mixture and simmer for 1-2 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.

What should be prepared from my kitchen to make Spiced Pork Jambalaya?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

Spiced Pork Jambalaya

Pure comfort food with a Cajun kick! Flavoursome loaded rice with crispy pork belly is drizzled with a spicy gravy, and elevated with a sprinkle of chives & a squeeze of lemon juice. Completely irresistible.

Spiced Pork Jambalaya

with luscious gravy & fresh chives

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Chicken
Chicken Stock
Cornflour
Dried Oregano
Fresh Chives
Lemon
Lemons
NOMU Cajun Rub
Onion
Onions
Peas
Pork Belly Pieces
Spinach
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil

Serves 1

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 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. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the carrot chunks and ¾ of the diced onions for 5-6 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the cornflour with 1 tsp of water. Dilute the stock with 100ml of boiling water. Finely dice the remaining onion. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onion and rub, and fry for 3-4 minutes until softened. Add the diluted stock and simmer for 4-5 minutes until reduced. Add the cornflour mixture and simmer for 1-2 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice and top with the pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a lemon wedge. Well done, Chef!

White Basmati Rice - 100ml
Pork Belly Pieces - 200g
NOMU Cajun Rub - 10ml
Carrot - 120g
Onion - 1
Dried Oregano - 5ml
Peas - 50g
Spinach - 20g
Lemon - 1
Cornflour - 5ml
Chicken Stock - 5ml
Fresh Chives - 4g

Download the Recipe

Serves 2

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 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. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the carrot chunks and ¾ of the diced onions for 6-7 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the cornflour with 2 tsp of water. Dilute the stock with 200ml of boiling water. Finely dice the remaining onion. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onion and rub, and fry for 3-4 minutes until softened. Add the diluted stock and simmer for 4-5 minutes until reduced. Add the cornflour mixture and simmer for 1-2 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice alongside the pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a lemon wedge. Well done, Chef!

White Basmati Rice - 200ml
Pork Belly Pieces - 400g
NOMU Cajun Rub - 20ml
Carrot - 240g
Onion - 1
Dried Oregano - 10ml
Peas - 100g
Spinach - 40g
Lemon - 1
Cornflour - 10ml
Chicken Stock - 10ml
Fresh Chives - 8g

Download the Recipe

Serves 3

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 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. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the carrot chunks and ¾ of the diced onions for 7-8 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the cornflour with 3 tsp of water. Dilute the stock with 300ml of boiling water. Finely dice the remaining onions. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onions and rub, and fry for 4-5 minutes until softened. Add the diluted stock and simmer for 5-6 minutes until reduced. Add the cornflour mixture and simmer for 2-3 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice and top with the pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a lemon wedge. Well done, Chef!

White Basmati Rice - 300ml
Pork Belly Pieces - 600g
NOMU Cajun Rub - 30ml
Carrot - 360g
Onions - 2
Dried Oregano - 15ml
Peas - 150g
Spinach - 60g
Lemons - 2
Cornflour - 15ml
Chicken Stock - 15ml
Fresh Chives - 12g

Download the Recipe

Serves 4

FLUFFY RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 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. On completion, drain if necessary and fluff up with a fork.
NO PORKING AROUND
Place a large nonstick pan over a medium heat with a drizzle of oil. When hot, add the sliced pork fat side down and sear for 3-5 minutes per side, or until browned and cooked through. In the final minute, baste the slices with ½ of the rub. Remove from the pan and cover with tinfoil to keep warm.
FRAGRANT VEGGIES
Return the pan to a medium heat with a drizzle of oil (if necessary). When hot, fry the carrot chunks and ¾ of the diced onions for 8-9 minutes until soft but still crunchy. In the final 2-3 minutes, add the oregano and peas. Add the cooked rice, shredded spinach, some lemon zest (to taste). Season and mix to combine.
SPICY GRAVY
Combine the cornflour with 4 tsp of water. Dilute the stock with 400ml of boiling water. Finely dice the remaining onions. Place a small pan over a medium heat with a drizzle of oil. When hot, add the remaining onions and rub, and fry for 4-5 minutes until softened. Add the diluted stock and simmer for 5-6 minutes until reduced. Add the cornflour mixture and simmer for 2-3 minutes until thickened. Remove from the heat and season with a squeeze of lemon juice (to taste) and some seasoning.
YUMMY YUM!
Plate up the loaded rice and top with the pork belly, and drizzle the gravy over the pork. Sprinkle over the chopped chives, and garnish with a lemon wedge. Well done, Chef!