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Mexican Pork & Popped Bean Bowl

Mexican Pork & Popped Bean Bowl

Rating
3.55rating out of 5

(1112 reviews from our customers)

Prep Time

25 min

Cuisine

Mexican

Combining succulent, spiced pork; popped kidney beans; bulgur; crunchy salad and vibrant garlic turmeric yoghurt, this moreishly good Mexican bowlful features an array of tastes to tantalise your taste buds as well as lots of satisfying wholesome goodness. It's sure to bowl you over!

Prep Time

25 min

Cuisine

Mexican

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
bulgur-wheat
75g bulgur wheat †
Lime
1 lime
garlic-clove
1 garlic clove
cucumber
1/2 cucumber
tomato paste 3.18
1 tbsp tomato paste †
Cherry-tomatoes
125g cherry tomatoes
paprika
2 tsp smoked paprika
ground-cumin
2 tsp ground cumin
turmeric
1 tsp ground turmeric
fresh-coriander
5g coriander
British hand diced pork
250g British hand-diced pork
Natural-yoghurt
80g natural yoghurt †
Kidney-beans
1 can of kidney beans
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 75g bulgur wheat<span class="strong">†</span>
  • 1 lime
  • 1 garlic clove
  • 1/2 cucumber
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 125g cherry tomatoes
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 5g coriander
  • 250g British hand-diced pork
  • 1 natural yoghurt pot (80g)<span class="strong">†</span>
  • 1 can of red kidney beans (400g)
Typical Values per 100g per serving
Energy 454 kJ
107 kcal
2452 kJ
580 kcal
Fat
of which saturates
2.4 g
0.7 g
12.8 g
3.8 g
Carbohydrate
of which sugars
11 g
1.4 g
59.2 g
7.6 g
Fibre 3.6 g 19.4 g
Protein 10.5 g 56.6 g
Salt 0.06 g 0.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
75g bulgur wheat
bulgur (gluten)
1 lime
lime
1 garlic clove
garlic
1/2 cucumber
cucumber
1 tbsp tomato paste
tomatoes (sulphites)
125g cherry tomatoes
cherry tomatoes
2 tsp smoked paprika
ground smoked paprika
2 tsp ground cumin
ground cumin
1 tsp ground turmeric
turmeric(100%)
5g coriander
coriander(100%)
250g British hand-diced pork
pork leg & shoulder (100%)
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
1 can of red kidney beans (400g)
red kidney beans , water, salt, calcium chloride
Allergens
  • Allergens highlighted by † (gluten, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mexican Pork & Popped Bean Bowl

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle, then drain and rinse the kidney beans

Add the kidney beans to a baking tray with a small drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put them in the oven for 20-25 min or until the skins have burst and are crispy

2 Mexican Pork & Popped Bean Bowl

Meanwhile, peel and grate the garlic

Combine the ground turmeric, natural yoghurt and grated garlic in a small bowl with a pinch of salt – this is your turmeric yoghurt

3 Mexican Pork & Popped Bean Bowl

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Re-boil a kettle

4 Mexican Pork & Popped Bean Bowl

Cut the cucumber in half lengthways and scrape out the inner seeds with a teaspoon, discarding the seeds

Grate the cucumber 

Slice the cherry tomatoes in half

Chop the coriander finely, including the stalks

5 Mexican Pork & Popped Bean Bowl

Add the chopped tomatoes, coriander and cucumber to a bowl

Add the juice of 1/2 [1] lime and season with a pinch of salt – this is your cucumber salsa 

6 Mexican Pork & Popped Bean Bowl

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Add the diced pork with the ground cumin, smoked paprika and a pinch of salt and cook for 3-4 min or until browned all over

7 Mexican Pork & Popped Bean Bowl

Once the pork has browned, add the tomato paste with 50ml [100ml] boiled water and cook for 2 min further or until a thick sauce has formed  this is your Mexican pork

Meanwhile, cut the remaining lime into wedges

8

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Serve the Mexican pork over the cooked bulgur wheat with the cucumber salsa, popped beans and turmeric yoghurt to the side

Garnish with a wedge of lime

Enjoy!

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