Pork Jambalaya Recipe

Name: Pork Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 pounds pork 1 inch cubs; 1 cup onions chopped; 1/2 cup scallions, spring or green onions chopped; 2 tablespoons parsley leaves fresh, chopped; 1/4 cup sweet red bell peppers finely chopped; 1/2 cup white wine dry; 1/2 teaspoon mint leaves crushed, dried; 1 tablespoon garlic chopped; 1 1/2 cups long grain rice; 1 x salt to taste; 1 x red hot pepper sauce or ground cayenne pepper, to taste; 1 x stock or water

Servings: persons

2 tablespoons olive oil
1 1/2 pounds pork 1 inch cubs
1 cup onions chopped
1/2 cup scallions, spring or green onions chopped
2 tablespoons parsley leaves fresh, chopped
1/4 cup sweet red bell peppers finely chopped
1/2 cup white wine dry
1/2 teaspoon mint leaves crushed, dried
1 tablespoon garlic chopped
1 1/2 cups long grain rice
1 x salt to taste
1 x red hot pepper sauce or ground cayenne pepper, to taste
1 x stock or water

1
Over medium-high heat in a large saucepan, heat the oil, brown off the pork, then remove from the pot.
2
Add the onions, green onions, parsley, and bell pepper, and cook until the onions are brown.
3
Stirring, add the wine, mint, garlic, rice, meat, salt, hot sauce, and enough water (or stock) to cover the rice by 1/2 inch.
4
Continue cooking on medium-high heat, stirring occasionally.
5
Bring the stock to a boil and let boil until it has disappeared from the top, stir again, then lower heat.
6
Cover the pot and simmer for at least 1 hour before lifting the lid.
7
Then check the rice for doneness, stir, cover, and let steam another 15 to 20 minutes.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 pounds pork 1 inch cubs, 1 cup onions chopped, 1/2 cup scallions, spring or green onions chopped, and more.

Yes, Pork Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Jambalaya

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