Pork neck and spicy rice

Under R110 • Serves 4 • Preparation: 10 minutes Cooking time: 25 minutes

• 10ml each oil and butter • 300g boneless pork neck or ribeye steaks, cut into 1.5cm cubes

• 5ml ground cumin • pinch each of cinnamon, cloves and chilli powder • 3ml turmeric

• 2 garlic cloves, chopped • 250ml jasmine rice • 500ml chicken stock • 125ml dried fruit and nut mixture

• 60ml chopped fresh coriander

1 Melt the oil and butter together and brown the meat on all sides. Stir in the spices, garlic and rice and stir-fry until all the rice grains are coated with the fragrant oil. Add the stock, put a lid on the pan and steam over low heat for about 15 minutes or until all the liquid has been absorbed.

2 Remove the pan from the heat, stir in the fruit and nut mixture and the coriander, as well as a pinch of salt and pepper to taste. Leave covered for about 10 minutes before serving. A dollop of plain yoghurt is delicious with this dish.

Tip The cooking time for different types of rice varies, so taste and use your judgement to see whether the rice is done to your liking. Check the instructions on the packet and adjust the steaming time and amount of liquid as required. >>