dairy-free · Dinner
Crispy Citrus Pork & Black Bean Bowl
Black Bean & Crispy Citrus Pork Bowl · Feijoada Griot
Brazilian black bean feijoada simmered with smoked paprika and orange peel, topped with crispy Haitian griot pork twice-cooked in epis and citrus, served over coconut rice with sharp pikliz and orange wedges.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1080Calories
58gProtein
44gFat
102gCarbs
12gSugar
14gFiber
1180mgSodium
175mgChol
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Instructions
1
Prep
Cut pork into 3cm cubes. Juice 2 oranges and both limes into a bowl, reserving 8 strips of orange peel for the feijoada. Mince 6 garlic cloves for the pork, 4 for the feijoada. Mince both scotch bonnets and scallions. Finely chop parsley and pick thyme leaves. Drain and rinse black beans. Dice yellow onion. Thinly shred cabbage. Grate carrots. Cut the remaining 2 oranges into wedges.
2
Build 1
Toss pork cubes with citrus juice, half the scotch bonnet, scallion, parsley, thyme, pork garlic, salt, and pepper. Rest at room temperature 15 minutes.
3
Boil
Rinse rice until water runs clear. Combine rice, coconut milk, 120ml water, and a pinch of salt in a medium pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 18 minutes.
4
Simmer
Heat 2 tbsp neutral oil in a medium saucepan over medium 60 seconds. Add diced onion and cook 3 minutes until soft. Stir in feijoada garlic, tomato paste, smoked paprika, cumin, and bay leaf 60 seconds. Add black beans, orange peel strips, and chicken stock. Reduce to low and simmer 15 minutes until the beans turn glossy and the stew thickens. Lift orange peel out.
5
Build 2
Toss shredded cabbage and grated carrots with vinegar, sugar, remaining scotch bonnet, and a pinch of salt in a bowl. Press down firmly and rest 15 minutes until cabbage softens and turns glossy.
6
Sear
Tip pork and any marinade into a medium saucepan, add 120ml water, and braise covered over medium-low 18 minutes until pork is tender and liquid reduces to a glaze. Lift pork to a board. Heat 4 tbsp neutral oil in a heavy skillet over medium-high until shimmering. Sear pork cubes 4-5 minutes turning often, until each side crackles and turns deep mahogany.
7
Plate
Fluff coconut rice with a fork and mound into wide bowls. Spoon black bean feijoada alongside. Pile crispy griot pork on top, scatter pikliz on the side, and finish with orange wedges and any remaining citrus juice squeezed over the pork.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless pork shoulder
- 4 fresh oranges
- 2 fresh limes
- 10 garlic cloves
- 2 fresh scotch bonnet chilies
- 2 scallions
- 10g (small handful) flat-leaf parsley
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 6 tbsp neutral oil
- 1 small yellow onion
- 400g (14 oz / 2 cans) canned black beans
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 dried bay leaf
- 400ml (1 2/3 cups) chicken stock
- 160g (1 cup) long-grain white rice
- 240ml (1 cup) full-fat coconut milk
- 240ml (1 cup) water
- 200g (7 oz) white cabbage
- 2 small carrots
- 4 tbsp white vinegar
- 2 tsp granulated sugar