Pork and Apple Pilaf
I truly love this pork and apple pilaf. Over the years it has become a favourite in our house, and there is always a request for seconds from certain family members! Pork belly is relatively cheap, although I recommend using free-range organic pork if you can afford it. Buying it in strips rather than a big slab will cut your preparation time down significantly. When you’re cooking the meat, try to position the pieces so that the fat is touching the bottom or edge of the pot. This browns the fat nicely, and it tastes much nicer. If there’s a lot of liquid halfway through cooking the meat, drain it off and continue cooking.
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Rice and All Things Nice – Branch Out From Pork and Apple!
Pilaf style dishes have been around for hundreds, probably thousands of years. Ancient records show that show this type of food was popular in Iran and the surrounding area in the 4th Century (thanks, Google), although it’s likely it was around long before then. Many parts of the world have their own versions of pilaf including central Asia, India and the Caribbean. Some parts of the Middle East and Mediterranean prefer to use different types of grain or pulses instead of the rice, which makes this a pretty versatile dish. Personally, I love it with basmati rice. It seems to be that any type of rice dish with a load of vegetables, fruit or any type of meat is, basically, a pilaf. This recipe for pork and apple pilaf is a good place to start. Let me know what you enjoy in yours in the comments!
Top Tip: Chopping up meat with kitchen scissors is easier and safer than using a knife.
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Pork and Apple Pilaf
Course: MainCuisine: Caribbean8
servings10
minutes40
minutes50
minutes
A classic combination of pork and apple in a pot full of delicious rice, nuts and herbs.
Ingredients
1 kg pork belly strips, cut into bite-sized pieces
2 dried bay leaves
2 tsp dried rosemary
1 tbsp dried thyme
salt and pepper
4 eating apples, cut into eighths
70 g chopped walnuts
2 tbsp clear honey
1 orange, squeezed
400 g basmati rice
3 tbsp cider vinegar
1 bunch spring onions, chopped
big handful fresh parsley, chopped
Directions
- Put the pork, bay leaves, rosemary and thyme into a flameproof casserole. Add salt and pepper to taste. Cook over a medium heat for 20-25 minutes until the fat on the pork is brown and crispy. Try to position the pork with the fat touching the bottom or edge of the pan to help it brown. After 15 minutes or so, drain off the excess fat, and continue cooking. Stir frequently.
- Meanwhile, heat the oven to 200℃/Fan 180℃/400 °F/Gas Mark 6.
- Add the apples, walnuts, honey and orange juice to the pork. Stir well.
- Cover and cook in the oven for 20 minutes.
- Meanwhile, bring a medium saucepan of salted water to the boil.
Add the rice to the boiling water. Stir gently. Cook for 10 minutes. Drain well. - When the casserole has come out of the oven, add the rice, cider vinegar, spring onions and parsley. Stir well and serve.
Notes
- Adapted from a recipe in ‘Jamie’s Great Britain‘ – published by Penguin Books Ltd
- All links to specific products are items that I use at home and recommend.
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Short of time? Try my recipe for Really Easy Risotto.
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