Food & Drink Magazine

Cajun Pork and Stuffed Marrow

By Georginacallen @georginacallen
Cajun Pork and Stuffed Marrow
Little bit of a foody post today - I popped this bad boy on instagram a few weeks ago and so many people asked what was in it so I thought I'd do a wee recipe post on it. This feeds two hungry belly's! 
What you need:  Pork Fillet  Bulgar Wheat Marrow  Mushrooms Two Peppers  Newmans Cajun Marinade  Chorizo  Olives  Onion  Tomato  Jalapeño Peppers 
  • Chop your pork fillet in half and slather in Newmans Cajun Marinade cover and pop in the fridge - leave it for as long as you can go drink wine and let the meat soak up the deliciousness. 
  • Chop the marrow in half and chop out all of the rubbish middle bit of it so you are left with two marrow boats. Put face down on a baking tray and spray with fry light or drizzle in olive oil depending on how healthy you want to be. 
  • Cut out the middle of the peppers and pop them on the baking tray bottom side up too. 
  • Put both in the oven for about 25 minutes 150 degrees 
  • Whilst they are cooking get chopping all the other ingredients and add hot water to the bulgar wheat 
  • Literally chop anything you want for this just chop it all relatively small we went for chorizo, onions, mushroom, tomato, olives and jalapeño peppers. 
  • Put half into the cooked bulgar wheat and stir 
  • Get the pork in a pan with some fry light and get it nice and crispy on the outside 
  • Turn the peppers and marrow over and fill the peppers with the bulgar wheat mixture and the marrow with the other half of the chopped bowl of deliciousness.
  • Let the pork cook through and pop the veg back in the oven for about 15 minutes 
  • Serve and drizzle the pork in even more cajun marinade. 
It was delicious - the oils from the chorizo just cover all of the fillings so perfectly and you are left with a taste sensation :)  Cajun Pork and Stuffed Marrow

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