This dish was inspired by my love to one of our traditional Maltese dishes. Baked rice, ‘Ross il-Forn’ is a dish that my darling mum often baked on Sundays! I have vivid memories of picnicking with my parents and friends eating ‘Ross il-Forn’. Priceless childhood memories!
Anyway, the combination of rice, beef and tomato sauce is a complete winner! And as the name implies the main ingredient is rice; an ingredient that is not low carb.
Last week, I was craving a grain-like texture in my meals. I wanted a dish that could satisfy these cravings without the guilt. I only had minced pork at home, so that’s where my pork baked caulibroc was born!
I’ve swapped rice with cauliflower and broccoli ‘rice’. This dish is packed with pork, vegetables and deliciousness!
If you make this recipe – I’d love to see photos of your creations on Instagram, Facebook and Twitter! Hashtag them #fizzyaholic
Print-Friendly Pork Baked Caulibroc:
Pork Baked Caulibroc
- 2 cups shredded broccoli
- 2 cups shredded cauliflower
- 500 g minced pork
- 1 tbsp. ghee or other cooking fat
- 1 onion
- 1 green bell pepper
- 1 yellow red pepper
- ½ chili
- 3 eggs
- 1 cup tomato sauce passata
- ¼ tsp. garlic powder
- ¼ tsp. oregano
- 1 tbsp. chili / paprika powder
- Salt & pepper
In a small bowl combine the tomato sauce and all the herbs.
In a pan, sauté the onion and minced pork.
As soon as the pork is cooked, add the peppers and tomato sauce, stirring continuously until well combined. (for 5 minutes on low heat.)
Prepare a well greased baking dish.
Mix the cauliflower and broccoli rice with the pork sauce mixture and add 3 beaten eggs. (Mix until well combined).
Bake the pork baked caulibroc in a preheated moderate oven for 1 hour.