Dirty Rice with Pulled Pork & Louisiana Hot Sauce


Serves 4

1-2 tsp hot sauce

¼ cup maple syrup

2/3 cup apple cider vinegar

1 tsp salt flakes

2 small carrots, peeled and thinly sliced on a diagonal

50g green beans, trimmed and cut into 4cm lengths

4 baby cucumbers, halved lengthways

1 celery stalk, thinly sliced on an angle

400g pulled pork carnitas style, reheated

Lemon wedges, to serve


1 tbsp olive oil

2 spicy beef sausages, cases removed

1 stalk celery, finely chopped

1 white onion, finely chopped

1 tbsp Cajun seasoning

¼ tsp each all spice and cayenne pepper

1 green capsicum, seeded and finely chopped

1 sprig bay leaves

1 cup long white rice

2 cups chicken stock

400ml can mixed black beans, rinsed and drained

4 spring onions, thinly sliced

To make the pickles, whisk hot sauce, maple, vinegar and salt together in a bowl. Add the carrot, beans, cucumber and celery, toss to combine. Place in a jar, pouring over the pickling liquid to make sure it covers the vegetables. Set aside to stand for 20 minutes.

For the rice, heat oil in a large heavy-based saucepan over medium heat. Add the sausage mince, celery and onion and cook, stirring for 4-5 minutes or until softened. Add the spices, capsicum, bay leaves and season with salt and pepper. Add the rice and stir to coat.

Add the stock, bring to a simmer. Reduce the heat to low, simmer for 15 minutes, stirring occasional­ly until rice is tender. Add the beans and spring onions and stir to combine. Top with pork, pickles and lemon wedges.


Inviting some friends over? Our mouth-watering Slow Cooked Pineapple Pulled Pork Burger with Roasted Broccolini and Taro Chips will delight all comers. mindfood.com/pineapple-pulled-pork-burger

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