Have you noticed more and more pork butcheries popping up even in the village? I love pork so the fact that it’s readily available is awesome for me.
Pork, unlike meat, needs to be cooked longer at least not less than 30 minutes, to kill any parasitic diseases.
Tips when buying pork:
a) Pork that has a pinkish-red color will provide a better eating experience. Avoid meat that is pale in color and has liquid in the package.
b) Look for pork that has marbling, or small flecks of fat. Marbling is what adds flavor.
c) Avoid any meat that has dark colored bone. The fat of the pork should be white with no dark spots
Serves: 4
Prep Time: 15 mins
Cook Time: 40 mins
Ready In: 55 mins
Ingredients:
2 tablespoons vegetable oil
1 onion, sliced into thin wedges
500g pork tenderloin, trimmed and cut into 1cm slices
50g spicy sausage, skinned and cut into medium sized slices
2 garlic cloves, minced
2 colored peppers, deseeded and sliced
100g French beans, trimmed and cut into short lengths
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chilli powder
1 cup long-grain rice/ pishori rice
1 ¾ cups chicken stock, made with 2 chicken cubes
Salt and pepper to taste
Directions:
Heat the oil in a large, non-stick deep frying pan or cooking pot. Fry the onion wedges over a medium-high heat until they’re softened and lightly browned, stirring regularly.
Season the pork with salt and black pepper, then add it to the pan and stir-fry with the onion until lightly browned. Add the spicy sausages, garlic, peppers and French beans and stir-fry together for about two minutes.
Sprinkle with the cumin, coriander and chilli powder then stir in the rice, pour in the stock and bring to the boil.
Reduce the heat to a simmer and cook for 20 minutes, stirring regularly, until the liquid has been absorbed and the rice and pork are both lovely and tender.