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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
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
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 pepper
- 1 chicken stock cube (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 orange
- 240g green beans
- 4 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 600g British pulled pork
- 1 unwaxed lime
- 2 tbsp tempero baiano style blend (Parsley, Oregano, Basil, Paprika, Chilli, Black Pepper, Turmeric, Vegetable Oil (rapeseed oil),)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 460g black beans (Rehydrated black beans, water, salt.)
Nutritional Information
Calories: 528
Protein: 47g
Carbs: 45g
Fat: 22g
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 peppers into 2cm chunks. Heat a large frying with 1 tbsp oil on medium-high heat. Add the peppers and cook for 4-5 mins, until golden. Season lightly with sea salt and black pepper. Meanwhile, drain and rinse the beans. Trim the green beans and cut into thirds.
- Add the garlic herb paste, tempero spice blend and sundried tomato paste to the pan. Cook for 1 min, then add the beans, green beans, pulled pork and all its juices and 250ml water. Break up the pork with a wooden spoon and crumble in the stock cube.
- Bring to a boil then simmer for 5-7 mins, until most of the liquid has evaporated. Remove from the heat and squeeze in the juice from the lime. Season with sea salt (to taste).
- Peel and dice the orange into large chunks. Roughly chop the coriander.
- Serve the feijoada in bowls and top with the orange and coriander.
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