So one week from payday i am seriously skint, down to my last £10 and was having a panic about what i could cook for dinner. Luckily i went shopping at the beginning of the month and knew i pork, rice, peas and a drawer stuffed with herbs and spices. I remembered a beautiful dish my friend Bex made for me from one of the Levi Roots books and fancied something similar, a sweet, spicy, pork chop.
After a quick lunch time Google search I put together a list and managed to go home without going via a shop, SCORE! Next time i make it i will make sure the pork is marinated overnight and in the summer, slung onto a BBQ but tonight the whole thing took about 30 mins from ingredients to table, not bad for a midweek meal. Pork is so cheap at the moment and the recipe so easy there isn’t an excuse not to try it (unless you’re veggie of course) and if you ditch the rice and replace it with something else, say sweet potato mash, its paelo too!
What you will need 4 four! (I just chucked stuff in to taste but i have tried to make a list for you)
– Pork! I used steaks (The sort of fatty loin things you get in the supermarket but get chops if you can afford it)
– 4 spring onions
– 1 large red onion (white if thats what you)
– 2 tablespoons white/cider vinegar
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon salt
– 2 teaspoons thyme
– 2 teaspoons brown sugar
– 2 teaspoons chopped peeled fresh ginger
– 1 teaspoon ground allspice
– 1 teaspoon paprika
– 1 tablespoon honey
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground cinnamon
– 2 garlic cloves, minced
– Glug of cream, yogurt, creme fraiche etc
– 1 to 4 chillis seeded and chopped (up to you what sort of spice you like)
– 2 cups of rice (if you don’t have cups, weigh it and check the packet for amount pp)
– Peas (i chucked some in until i thought there was enough)
– 1 chicken stock cube.
Take all the ingredients apart from pork, yogurt, rice, stock and peas and put them in a blender, mix with the pork and set to one side to marinate. Ideally this would be overnight/ through the day but if you are in a rush just leave until the last minute to grill).
Whilst the pork is marinating, boil the kettle and place your rice, peas and stock in the pan. Add enough water to cover the rice, stir well so the stock cube dissolves and bring to the boil. Once boiling stick a lid on it and turn off the heat.
Place your pork on a grill pan so it’s ready to go removing some of the excess marinade into a saucepan, add the rest and cook on a gentle heat.
Check your rice, stir and if its almost done get your pork under the grill with a little more honey on top and cook until slightly charred, turn over and do the other side.
Add your dairy to the sauce, this will help it go further and calms down the heat and sweetness of the sauce.
Plate up and serve!