Brazilian-Style Pork Fillet & Garlic Rice
with Chorizo-Black Bean Feijoada & Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Red Onion
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Black Beans
1 packet
Coriander
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Tomato
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Garlic & Herb Seasoning
390 g
Premium Pork Fillet
1
Cucumber
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch 1/2 the sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
• In a small bowl, combine 1/2 the garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over. When oil is hot, sear pork until browned, 1 minute on all sides. Transfer to a lined oven tray. • Pour herb mixture over pork, turning to coat. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.
• Meanwhile, roughly chop chorizo (see ingredients). • Return frying pan to high heat with a drizzle of olive oil. Cook chorizo and remaining onion, stirring, until browned, 4-5 minutes. • Add black beans (including the can liquid!) and remaining garlic & herb seasoning and cook, stirring, until thickened, 2-3 minutes. TIP: The black bean liquid helps season and thicken the mixture!
• While the feijoada is cooking, roughly chop baby spinach leaves, tomato, cucumber and coriander. • Drain pickled onion. • In a small bowl, combine tomato, cucumber, pickled onion, 1/2 the coriander and a drizzle of olive oil. Season to taste.
• Slice Brazilian-style pork fillet. Sprinkle remaining coriander over chorizo-black bean feijoada. • Take pork fillet, feijoada, salsa, spinach and garlic rice to the table. • Serve with garlic sauce. Enjoy!
