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Pork Roast with Jewelled Tomato Rice


Our delicious pork roast with jewelled tomato rice prepared in a Wonderbag has a prep time of 5 minutes and actual time cooking on the stove of only 30 minutes. The normal cooking time on stove is 1 hour, which means energy savings of 50% . This recipe serves 2-4 people.


Approx. 1kg Smoked pork roast (deboned and rolled)

1 Tbsn Brown sugar

1 Tbsn Wholegrain mustard

2 Stick Celery, chopped

2 Medium Onion

2 bay leaves

¼ Head of Cabbage

3 Carrots

200g Green beans, top and tailed

250ml/1 Cup Basmati rice

750ml cooking water for pork roast

1 Tin chopped tomatoes

Olive oil or Sunflower oil

Salt, Pepper, sugar

1 Punnet Fresh basil, chopped (Optional)


Cut one onion, 1 stick of celery and 1 carrot into big chunks and place in a medium sized pot with two bay leaves. Place the pork roast on top of the vegetables and cover with water. Cover the pot with a lid and bring the pot to the boil them turn down and simmer on low for 30 minutes.

Place the pot with the pork roast into the Wonderbag for 4 hours (don’t forget to line your Wonderbag with a tea towel). Take pot out of the bag and let the roast cool in the water.

Glazing the roast:

Heat the oven to 200 degrees Celsius

Cut off the hard bit of fat from the pork roast and score the rest of the fat. Mix the brown sugar and mustard into a paste and then pack mixture onto the scored fat. Place the pork in a roasting tray and roast till the glaze is bubbling about 8-10 minutes. Let the pork roast cool slightly and slice.

Cooking the rice:

Chop the remaining vegetables into small chunky pieces. Heat some oil in a large pot and sauté the carrots, onions, beans and cabbage until starting to soften then add the rice and cook for a few minutes.

Add a tin of tomato, water from the pork roast and salt and pepper to taste. Simmer on a medium heat for 5 minutes, then place pot in the Wonderbag for 30 minutes. When the rice is cooked, pour onto a serving platter and top with the glazed pork roast and chopped basil.


If the rice looks a bit dry when it comes out of the bag, just add a bit of extra water to loosen it up.

If you want to use brown Basmati just add an extra 10 minutes to your cooking time and you will have to add an extra 150ml of water while cooking.

You could also use long grain white rice instead of Basmati.

make sure not to over season, as the pork roast cooking water is salty.

It's best to start the roast in the morning, so it will be ready in the evening.


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