Tuesday , August 4 2020
harissa-pork

Harissa pork & pumpkin pilaf

Recipe by David Prior, of E H Prior butchers
Visit ehpriorandsons.co.uk

Featured in Feast 30 – October 2018

SERVES FOUR

INGREDIENTS

4 pork loin medallions, cut into 1.5cm cubes (or 12 pork fillet medallions or 4 loin steaks, fat removed)
2tbsp of harissa paste
finely grated zest and juice of 1 lemon
1tbsp of olive oil
1 onion,
sliced

1 red pepper, deseeded and diced
400g of diced pumpkin or butternut squash
small knob of butter
250g of basmati rice, rinsed
500ml of hot vegetable stock
salt and black pepper

Method
1. Mix 1 tbsp of the harissa paste with 2 tbsp of the lemon juice and a good grind of black pepper in a bowl. Add the pork and stir to coat. Set aside

2. Heat the oil in a shallow casserole dish or a large non-stick pan with a tight-fitting lid. Add the onions, pepper and pumpkin or butternut squash. Fry gently on a medium heat for 3 minutes with the lid on until softened, but not browned

3. Remove the lid and turn up the heat. Cook for 2–3 minutes, stirring occasionally until the vegetables have coloured a little

4. Add the butter, stir in the rice and remaining harissa paste, cook for 2 minutes. Pour over the stock, season with a little salt and pepper and stir

5. Bring to the boil, reduce the heat to low and cover tightly with the lid. Cook for 10 minutes. Gently stir the pork into the rice. Cover and return to the heat

6. Cook for a further 8 minutes or until all the stock has been absorbed and the pork, rice and vegetables are tender. Remove from the heat and leave to stand for a few minutes. Stir in the lemon zest and remaining juice and some of the parsley. Fluff up the rice with a fork

7. Divide between four bowls and garnish with the remaining parsley and 25g of toasted flaked almonds.

Serve with a dollop of low fat plain Greek yoghurt.

Leave a Reply

Your email address will not be published. Required fields are marked *