Pork and Pineapple Pilaf

Yet another variation on an almost inexhaustible theme. This one is nice and light and, like all such, very simple to produce. I often make this or one similar to it just before I watch the 6 o’clock news and let it cook itself while I briefly immerse myself in the miseries of the world.

1 tsp ground ginger.
1 tsp ground fenugreek.
½ tsp ground cinnamon.
¼ tsp white pepper.
Salt to taste.
300g thinly sliced lean pork [sirloin is good].
1 cup basmati rice.
½ cup sultanas.
½ cup cashews.
2 tblsp tomato paste.
1 225g can pineapple pieces.
Chicken stock
½ red capsicum, seeded and finely chopped.
2 spring onions, finely chopped.
¼ cup olive oil.

Mix the spices and the salt together. Place the meat in a small bowl, add the spice mix and work through with a spatula or fork until the pieces are covered with the spices. Cover and leave for 2-3 hours.

Put the rice into another small bowl and add the sultanas, cashews, tomato paste and the juice from the pineapple. Top up with enough chicken stock to bring the liquid content to 2 cups, stir well, cover and set aside for 2-3 hours. Prepare the capsicum and the spring onions and set aside in separate containers.

Heat the oil in a sauté pan over a hot flame and stir fry the meat until beginning to brown. Add the pineapple pieces and stir fry until beginning to brown. Add the rice mixture and the capsicum, stir well to ensure the mixture is fully incorporated, bring to the boil, cover tightly, reduce heat to a simmer and cook for 20 minutes. Do not remove the lid at any time while cooking.

Remove from the heat and allow to sit for 10 minutes. Do not remove the lid while it is sitting. When ready, remove the lid, fluff up the mixture and serve immediately sprinkled with the chopped spring onion.

Serves: 2.

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