Food For Thought - page 3

Ingredients

2 tsp olive oil
1 medium onion, sliced into thin wedges
500g pork tenderloin, trimmed and cut into 1cm slices
50g chorizo sausage, skinned and cut into 5mm slices
2 garlic cloves, thinly sliced
1 red and 1 orange pepper, deseeded and sliced
100g green beans, trimmed and cut into short lengths
1 tsp ground cumin
1 tsp ground coriander
½ tsp hot chilli powder
150g easy-cook long-grain rice
750ml chicken stock, made with 1 stock cube
flaked sea salt
freshly ground black pepper

spicy pork recipe

Method
Heat the oil in a large, non-stick deep frying pan or sauté pan. Fry the onion wedges over a medium-high heat for 3 minutes 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 for 2 minutes until lightly browned. Add the chorizo, garlic, peppers and beans and stir-fry together for 2 minutes more. Sprinkle with the spices and stir in the rice, then pour over 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.

beef stew2