Cajun BBQ Pork Skewers
Cauliflower ’Rice’ & Lemony Roasted Pepper Slaw
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
Cajun cuisine knows a thing or two about warm nights. Bold flavours and bright colours unfold with the smoky allure of sizzling ground pork skewers, a vibrant roasted pepper slaw for acidity and the comfort of pea-studded cauliflower ’rice’ without the starchy grains.
We will send you:
- 250g Canadian-raised lean ground pork
- 150g Shredded cabbage
- 2 Garlic cloves
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lemon
- 1 Roasted pepper
- 150g Green peas
- 4 Bamboo skewers
- 10g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Mustard, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
BBQ
Total Fat
25 g
Saturated Fat
6 g
Sodium
480 mg
Total Carb
26 g
Sugars
9 g
Protein
32 g
Fibre
9 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Place the skewers in a shallow bowl; cover with water. Mince the garlic. Juice the lemon. Thinly slice the roasted pepper lengthwise.
Prepare & grill the skewers
In a large bowl, combine the pork, ½ the garlic, ⅔ of the spices and S&P. Form into 4 long oval-shaped pieces (double for 4 portions). Drain the skewers and thread each one with the pork*; drizzle with oil. Add to the BBQ and grill, turning often, 6 to 8 min., until cooked through.
Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and remaining spices. Sauté, 6 to 8 min., until softened; season with S&P. If dry, add 2 tbsp water (double for 4 portions). In the last 2 min., add the peas.
Make the slaw
In a medium bowl, combine the cabbage, roasted pepper, lemon juice, a drizzle of oil and S&P.
Plate your dish
Divide the cauliflower rice between your plates. Top with the skewers and slaw. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
