Pork and pomegranate pilaf
This delicious rice dish will transport you straight to the exotic East.
Serves 4 Preparation time 15 minutes Cooking time 25 minutes
You need
• 1kg pork fillet • ¼ cup (60ml) cake flour • 3 tablespoons (45ml) sesame oil • ¼ cup (60ml) soy sauce • ½ cup (125ml) pomegranate juice
(see the tip on page 106) • 1 tablespoon (15ml) lemon juice • 2 tablespoons (30ml) honey • 2 garlic cloves, crushed • 1 teaspoon (15ml) chilli sauce • 1 cup (250ml) broccoli florets • 250g mushrooms, chopped • ¼ cup (60ml) sesame seeds • ½ cup (125ml) pomegranate seeds • 50g almond flakes
FOR THE RICE • 3 tablespoons (45ml) coconut oil • 1 cup (250ml) brown rice • a 2cm piece fresh ginger, finely grated • 2 cups (500ml) chicken stock
This is how
Start with the rice: heat a pan and melt the coconut oil in it. Add the rice and stir occasionally until it starts to smell nutty. Add the ginger and stock, and heat to boiling point. Cover, reduce the heat and let the rice simmer for 20-25 minutes. Remove from the heat and keep aside.
Cut the pork fillet into cubes, place in a plastic bag with the flour and shake until the meat is coated all over.
Heat a large pan and pour 1 tablespoon (15ml) sesame oil into it. Fry the meat cubes in batches over a high heat – 3 minutes should be enough. Don’t fry too much at a time, otherwise the meat will steam rather than fry. Remove from the pan and keep aside.
In a cup, combine another tablespoon of sesame oil with the soy sauce, pomegranate and lemon juice, honey, garlic and chilli sauce.
Wipe the pan, heat it once more and pour the last tablespoon of sesame oil into it. Fry the broccoli and mushrooms for 5 minutes. Add the pomegranate mixture and heat to boiling point. When the sauce starts to thicken, return the cubes of fried meat and any juices to the pan. Stir for another 2 minutes, sprinkle over 3 tablespoons (45ml) of the sesame seeds and stir through.
Serve the pilaf by dividing the rice between four plates. Place the meat and sauce on top of the rice and sprinkle with the remaining sesame seeds, the pomegranate seeds and the almond flakes. It tastes just as good served at room temperature. >