Rice with pork
4 servings
25 minutes
Pork with rice is a simple yet surprisingly hearty dish that perfectly combines the tenderness of meat, the richness of spices, and the softness of rice. This dish traces back to traditional European recipes where meat is fried until golden brown and then complemented with vegetables and a side dish. Sweet pepper and carrot add freshness and a hint of sweetness, while garlic and onion enrich its aroma. Frozen green peas bring a touch of spring greenery. The dish is great for a cozy family dinner or for serving at a festive table. It is especially delicious when served with herbs and a light sour cream-based sauce. The tender pork combined with fluffy long-grain rice makes it appetizing and versatile.
1
Immediately put the rice to boil in salted water. When it's ready, drain it. Any long-grain rice varieties will do.
- Long-grain rice: 300 g
- Salt: 1.5 teaspoon
2
Cut the pork into cubes of 2-3 cm.
- Pork neck (collar): 400 g
3
Sear the meat in a hot pan until a brown crust forms. Transfer the meat to a plate.
- Pork neck (collar): 400 g
4
In the fat left from frying pork, lightly sauté finely chopped onion and minced garlic for 1-2 minutes.
- Onion: 100 g
- Garlic: 6 cloves
5
Add diced carrots and sweet peppers, and add green peas (fresh or frozen). Cook everything together, stirring, for 10-15 minutes.
- Carrot: 100 g
- Red sweet pepper: 1 piece
- Frozen green peas: 100 g
6
When the vegetables are soft, return the meat to the pan and add the rice. Season with salt, stir, and cook for another 5-7 minutes.
- Long-grain rice: 300 g
- Pork neck (collar): 400 g
- Salt: 1.5 teaspoon
