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Pork steaks with spinach pilaf
Pork steaks with spinach pilaf
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Let it rest for 5 minutes before serving.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 4 cardamom pods, lightly crushed
  • 1 x 7cm cinnamon stick
  • Pinch of saffron threads
  • 300g (1 1/2 cups) Basmati rice
  • 750ml (3 cups) chicken style liquid stock
  • 1 bunch English spinach, trimmed, washed, dried, finely shredded
  • 45g (1/4 cup) currants
  • 4 (about 200g each) pork butterfly steaks
  • Olive oil spray
  • 40.00 ml toasted slivered almonds (Ducks brand)
  • Freshly ground black pepper
Instructions:
  • In a large saucepan over medium heat, heat the oil. Cook the onion, stirring, for 5 minutes until soft. Stir in the cardamom, cinnamon, saffron, and rice for 2 minutes until fragrant. Pour in the stock, cover, and bring to a boil. Reduce heat to low and simmer covered for 15 minutes until all liquid is absorbed.
  • Top the rice mixture with fresh spinach and sweet currants, then cover the pot and take it off the heat. Allow it to rest for 5 minutes.
  • Heat a large non-stick frying pan over high heat. Lightly spray pork steaks with oil and cook each side for 2-3 minutes until brown and cooked through.
  • Sprinkle almonds over the pilaf and use a large metal spoon to gently fold them with spinach and currants. Divide the pilaf among serving plates, top with pork, sprinkle with pepper, and serve immediately.

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