The protein cooking time listed in this recipe has been updated.
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-style Pork Stew with Steamed Greens, Orange & Toasted Coconut Chips
Take inspiration from Brazil’s national dish – Feijoada - but make yours with free-range British diced pork. Add some heat with South American-style spice mix. Black beans add fibre-rich goodness. Then dish up with fresh orange, steamed greens and coconut chips for crunch!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g sliced kale
- 160g green beans
- 2 orange
- 20g toasted coconut chips
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 500g free-range diced pork
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 460g black beans (Rehydrated black beans, water, salt.)
- 3 garlic clove
- 2 pepper
- 1 onion
Nutritional Information
Calories: 487
Protein: 42g
Carbs: 45g
Fat: 20g
Brazilian-style Pork Stew with Steamed Greens, Orange & Toasted Coconut Chips
Take inspiration from Brazil’s national dish – Feijoada - but make yours with free-range British diced pork. Add some heat with South American-style spice mix. Black beans add fibre-rich goodness. Then dish up with fresh orange, steamed greens and coconut chips for crunch!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out 2 large frying pans, a sieve & a measuring jug
Prep the veg
- Thinly slice the onion. Dice the peppers into 2cm chunks. Thinly slice the garlic. Drain and rinse the beans
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 6-8 mins, stirring occasionally, until softened
- Add the pork and cook for 4 mins, until golden
Simmer simmer
- Add the garlic to the pan and cook for 1 min, then mix in the beans, sundried tomato paste, tempero baiano and half the vinegar. Cook for 1 min more
- Add 250ml hot water and the stock powder. Bring to a boil, then simmer for 7 mins, until the liquid thickens slightly and the pork is cooked. Season with salt and pepper
Toast the coconut chips
- Heat the other large frying pan with 1 tsp oil on medium heat. Once hot, add the coconut chips and cook for 1-2 mins, tossing regularly, until golden. Remove and set aside
Pan-steam the greens
- Peel and dice the oranges into 1cm chunks. Trim the green beans. Pick any woody stalks from the kale
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until golden
- Add the kale and 1 tbsp water and steam for 2-3 mins, until soft. Season with salt and pepper
Plate up
- Toss the orange and remaining vinegar through the steamed greens
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the pork stew between bowls, with the greens alongside. Sprinkle over the toasted coconut chips
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.