Turmeric Rubbed Pork with Courgette & Lime Rice
Clock Image
Prep: 15 mins
Cook: 10-15 mins
Our high welfare pork escalopes get a super food rub down, with garlic and fresh turmeric packing in the flavour and colour. Zesty lime courgette rice on the side is a grain-free treat.
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331 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 red peppers
  • A thumb of fresh turmeric
  • 1 garlic clove
  • 2 pork escalopes
  • 2 courgettes
  • 1 lime
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • 1 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Bowl
  • Cling film
  • Rolling pin
  • Baking tray
  • Foil
  • Food processor (optional)
  • Frying pan
Step by step this way
  • 1.

    Heat your grill to its highest setting. Halve the peppers and scoop out the seeds and white bits. Cut each half into 3 strips.

  • 2.

    Grate the turmeric into a bowl (use gloves as it stains). Peel and grate the garlic into the bowl. Add 1 tsp oil and a pinch of salt. Whisk together. Lie the pork escalopes between two sheets of cling film and bash with a rolling pin to flatten slightly.

  • 3.

    Place the pork escalopes on a baking tray lined with foil. Rub each one with the turmeric and garlic mix. Lay the peppers on the tray around the pork, skin-side up.

  • 4.

    Slide the tray under the grill, not too near the top. Set the timer for 5 mins.

  • 5.

    Chop the courgettes into chunks and pop into a food processor. Blitz till you have a rice-like texture. No processor? Coarsely grate the courgette instead.

  • 6.

    Flip the escalopes over and put back under the grill for another 5 mins. Check they are cooked by slicing into one. The meat should be white with no trace of pink. Pop under the grill for a few more mins if necessary. If they’re ready, take out from the grill and loosely cover with foil. Set the peppers aside to cool for a few mins.

  • 7.

    Tip the courgettes into a frying pan. Cook and stir over a high heat for 2-3 mins to cook off any excess liquid. Take off the heat. Zest and juice the lime into the pan. Season to taste with salt and pepper.

  • 8.

    Carefully peel the blistered skins from the peppers. Serve the courgette rice with the turmeric pork escalopes and grilled peppers. Scatter over parsley leaves to garnish.

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