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Brazilian Pulled Pork Stew with Orange
Inspired by Brazil's national dish Feijoada, here's our take on this stunning pork and bean stew. The cooking is easy thanks to our 48-hour slow-cooked British free-range pulled pork. Toss in peppers for crunch and black beans for extra fibre. Top it off with juicy orange slices - just like the Brazilians would.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp tempero baiano style blend (use half) (Parsley, Oregano, Basil, Paprika, Chilli, Black Pepper, Turmeric, Vegetable Oil (rapeseed oil),)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 150g British pulled pork
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 orange (use half)
- 2 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 160g green beans (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 587
Protein: 49g
Carbs: 48g
Fat: 27g
Ingredients
- 300g British pulled pork
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 tbsp tempero baiano style blend (Parsley, Oregano, Basil, Paprika, Chilli, Black Pepper, Turmeric, Vegetable Oil (rapeseed oil),)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 pepper
- 1 unwaxed lime
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g green beans
- 1 handful of fresh coriander
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 orange
Nutritional Information
Calories: 579
Protein: 47g
Carbs: 48g
Fat: 26g
Brazilian Pulled Pork Stew with Orange
Inspired by Brazil's national dish Feijoada, here's our take on this stunning pork and bean stew. The cooking is easy thanks to our 48-hour slow-cooked British free-range pulled pork. Toss in peppers for crunch and black beans for extra fibre. Top it off with juicy orange slices - just like the Brazilians would.
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Cooking Instructions
- Dice the pepper into 2cm chunks. Drain and rinse the beans. Trim the green beans and cut into thirds.
- Heat a large frying with 1 tbsp oil on medium-high heat. Add the pepper and green beans and cook for 3-4 mins, until golden. Add the garlic herb paste, tempero spice blend and sundried tomato paste. Cook for 1 min.
- Add the beans, pulled pork and all its juices and 150ml water to the pan. Break up the pork with a wooden spoon. Crumble in half the stock cube and stir. Bring to a boil, then simmer for 3-5 mins, until the liquid has mostly evaporated.
- Peel and dice the orange into large chunks. Roughly chop the coriander.
- Remove the pork from the heat and squeeze in the juice from the lime. Season with sea salt (to taste).
- Serve the feijoada in bowls and top with the orange and coriander.
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