Barbecue pork and Cajun rice

pork and barbecue sauce header

Decided to make another recipe from Jamie’s 15 Minute Meals last night – pork fillet steak done in a barbecue type sauce with a Cajun-style brown rice and vegetable side dish.

I probably don’t need to point out that it took a lot longer than 15 minutes, but it was quite tasty. Not sure that I gave his recipe a proper chance though, as I made so many changes to it – well, you have to use up what you have in, don’t you?

One side effect of using the veg I had in was that the sweetcorn and orange peppers kind of blended with the brown rice to make a very beige-looking side dish. Now, I normally associate beige food with processed ‘ready meals’, chips and other unhealthy, fatty and salty foods – so let me assure you the rice is packed full of whole grains, spices and lots of vegetables. You might prefer to mix up the colours of the veg a bit if you’re making it though!

I totally changed the sauce too (mostly because I didn’t have all the ingredients required for the proper sauce) and it was lovely but quite runny – his looked nice and gloopy so beat mine there.

Barbecue pork steaks with Cajun rice (serves two)

  • 2 pork fillet steaks
  • 1 tsp allspice
  • 2 cloves garlic, crushed
  • 1 tbsp honey
  • 1 tbsp molasses (or just double the honey)
  • 1 tbsp soy sauce
  • 4 tbsp ketchup
  • 1 tsp Tabasco
  • 1 tbsp vinegar
  • 1 tbsp Worcester sauce
  • 1/2 tbsp oil

For the Cajun rice

  • x brown rice, cooked as per packet directions
  • 100g sweetcorn or peas, defrosted by pouring boiling water over them
  • 1 pepper, chopped
  • 1 onion, chopped
  • 1 celery stick, thinly sliced
  • 1 tsp smoked paprika
  • Large pinch cumin
  • juice of 1/2 lemon
  • Couple of sliced pickled gherkins, finely sliced into matchsticks
  • 1 tsp cayenne pepper (optional)
  • 1/2 tbsp oil
  • Couple of spoonfuls natural yoghurt

Mix all the ingredients for  the pork sauce (except the oil and allspice) and leave in a bowl.

Preheat the grill.  Meanwhile, heat another 1/2tbsp of oil in a frying pan.  Rub the pork steaks with allspice, salt and pepper, then fry on each side for 3-4 minutes, until golden brown.

Meanwhile, heat 1/2 tbsp oil in a deep sided frying pan and add the pepper, onion and celery.  Fry for a few minutes until soft, then add the peas or sweetcorn, pickled gherkin slices, brown rice, cumin, cayenne pepper, lemon juice, paprika and a little more .  Cook for a few minutes longer, stirring, until everything is cooked through and well coated.

When the pork is golden, put into a baking dish, cover with the sauce and grill for a few minutes, until the pork is cooked through.  Serve with the rice and with the natural yoghurt drizzled over.


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