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Pork Jambalaya

Meat.Bible's picture
Pork Jambalaya is the best dish that you can think of when you have leftover roast pork at your disposal ! Cook your Pork Jambalaya in less than half an hour and enjoy it while still hot!
  Pork roast 2 Cup (32 tbs) (Leftover)
  Rindless bacon rashers 2 , chopped
  Onions 2 , sliced
  Garlic 1 Clove (5 gm), crushed
  Butter/Margarine 2 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Tomatoes 1 Pound
  Tomato paste 1 Tablespoon
  Thyme 1⁄2 Teaspoon
  Basil 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Tabasco sauce 2 Drop
  Salt 2 Teaspoon
  Ground black pepper To Taste
  Sugar 1⁄2 Teaspoon
  Rice 1 Cup (16 tbs)
  Hot water 1 1⁄2 Cup (24 tbs)

Trim most of fat from pork before cutting into cubes and measuring.
Fry bacon in a frying pan (with lid) until almost crisp, add onion, garlic and butter.
Cover pan with lid and saute until onion is soft.
Stir in wine, tomatoes, tomato paste, herbs, paprika, Tabasco sauce, salt, pepper and sugar.
Cook for 2 minutes, then stir in rice and hot water.
Stir well to blend and cover tightly when mixture comes to the boil, reduce heat and simmer, stirring occasionally, for 25 minutes.
Stir in pork and heat through.
Serve immediately.

Recipe Summary

Side Dish

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 470 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 8.6 g42.8%

Trans Fat 0 g

Cholesterol 66.5 mg22.2%

Sodium 1034.8 mg43.1%

Total Carbohydrates 51 g16.9%

Dietary Fiber 3.6 g14.3%

Sugars 7.3 g

Protein 20 g40%

Vitamin A 28.2% Vitamin C 37.5%

Calcium 7.3% Iron 11.5%

*Based on a 2000 Calorie diet

Pork Jambalaya Recipe