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Photo of Cajun pork with cheat’s succotash by WW

Cajun pork with cheat’s succotash

Total Time
15 min
10 min
5 min
The American inspired succotash filled with corn, beans, sweet grape tomatoes and cucumber matches perfectly with Cajun rubbed pork.


Pork leg steak, raw

400 g, (Buy 4 x 125g)

Cajun seasoning

2 tbs

Olive oil

1 tbs

Canned corn kernels, rinsed and drained

250 g, (420g can) no added salt

Lebanese cucumber

70 g, (Buy 1 medium) peeled, quarted, chopped


200 g, grape, quartered

Canned mixed beans

1 can(s), no added salt, drained

Lemon juice

1 tbs

Fresh flat-leaf parsley

cup(s), torn

Mixed salad leaves

75 g, baby

99% fat-free, plain Greek yoghurt, unsweetened

140 g, (1/2 cup)


  1. Sprinkle both sides of the pork with cajun seasoning. Heat half the oil in a large frying pan over high heat. Cook the pork for 2 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
  2. Meanwhile, combine corn, cucumber, tomatoes, beans, lemon juice, parsley and remaining oil in a medium bowl.
  3. Cut pork in half crossways and serve with succotash, salad leaves and yoghurt.