Pork jambalaya

400g pork medallions

1 onion

2 garlic cloves

5 spring onions

½ pepper

100g mushrooms

1 courgette

Spray oil

1 x 5ml spoon mild chilli powder

2 x 5ml spoon ground turmeric

225g brown rice

450ml reduced-salt stock

1 x 400g can chopped tomatoes

Black pepper

3 cloves

Weighing scales, chopping board x2, sharp knife, garlic crusher, large saucepan with a lid, heat-resistant spoon, measuring spoons, measuring jug, plate.

1. Remove any visible fat from the pork. Cut the pork into cubes. Thoroughly wash and dry your hands after touching the raw meat.

2. Prepare the remaining ingredients on a clean chopping board:

• peel and dice the onion;
• peel and crush the garlic cloves;
• slice the spring onions into circles, reserving some green tips for garnish;
• deseed and dice the pepper;
• quarter the button mushrooms;
• halve the courgette and slice.

3. Spray the oil into the pan and allow to heat.

4. Add pork to pan, stir and allow to brown.

5. Remove browned meat from the pan, and place on a clean plate.

6. With the pan still on the heat at the onion, garlic, chilli powder, turmeric and brown rice.

7. Stir well and cook until the rice turns opaque.

8. Add the stock and the tomatoes.

9. Season with freshly ground black pepper.

10. Stir well and turn up the heat to boil.

11. Cover with a lid and simmer for 20 minutes.

12. Add the pork, whole cloves, spring onions, pepper, mushrooms and courgettes and stir well.

13. Cook for a further 10 minutes, or until the liquid is absorbed. Stir occasionally.

14. Sprinkle with the reserved green tops of the spring onions and serve.

• Reduce food waste: Use up any leftover vegetables in your fridge e.g. carrots. 
• Serving suggestion: Serve with a crisp green salad.
• Vary your protein: Swap the pork for prawns, chicken or thin strips of beef. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?