Stir together the Cajun spice blend, honey and a glug of oil in a mixing bowl. Tip: The cajun spice blend is quite hot so only use a little if you don’t like spice! Add the pork and mix around with your hands.
Boil a large saucepan of water (amount specified in the ingredient list) with the chicken stock pot. Once boiling add the bulgur wheat. Put a lid on the saucepan, take off the heat and leave to the side to absorb the stock.
Cut the spring greens in half lengthways, remove the tough root, then cut into roughly 1 cm slices. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press).
Put a frying pan on medium heat. Once hot, add your pork (leave the remaining marinade in the bowl for later). Cook for 2-3 mins on each side until browned.
Transfer the pork to a baking tray and cover with tinfoil. Roast on the top shelf of your oven for 7-10 mins. Once cooked, take the pork out of your oven and leave to rest until you’ve finished cooking everything else. Tip: The pork is cooked when it is no longer pink in the middle.
Once the pork is in your oven, put the now empty frying pan (no need to wash!) on medium heat and add the remaining marinade and shallot. Cook until softened, 4-5 mins. Add the tomato passata, a pinch of salt, some black pepper and a pinch of sugar (if you have some). Simmer until thick, 4-5 mins. Take off the heat.
Heat a glug of oil in another frying pan on medium heat and add the spring greens along with a pinch of salt and some black pepper. Cook until wilted, 4-5 mins. Add in the garlic and cook for another minute.
When everything is ready, fluff up your bulgur wheat with a fork and serve in bowls. Slice your pork into roughly 2cm slices and serve on top with your spring greens on the side. Drizzle over your tomato sauce and any juices in the baking tray. Devour!
Cajun Pork with Bulgur Wheat and garlicky Spring Greens https://www.amummytoo.co.uk/hellofresh/