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Harissa Pork Pilaf

Name: Harissa Pork Pilaf
Prep time: 00:10:00
Cook time: 00:35:00
Total time: 00:45:00

Recipe rating

(2)

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A pork pilaf with a medley of flavours and any leftovers can be tomorrow’s packed lunch.

This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.

Prep time: 10 mins

Cook time: 35 mins

Serves: 4

Cooking Skill: Easy

Ingredients

4 pork loin medallions, cut into 1.5cm cubes (or 2 x 300g packs pork fillet medallions or 4 loin steaks, fat removed)

2 tablespoons prepared harissa paste

Grated zest and juice of 1 lemon

2 teaspoons oil

1 onion, peeled and sliced

1 red pepper, deseeded and diced

400g butternut squash, sweet potato or pumpkin, deseeded and diced

250g basmati rice, rinsed

500ml hot low salt vegetable stock

2 tablespoons freshly chopped parsley

2 teaspoons flaked almonds

Method

Step 1

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

Step 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 butternut squash, sweet potato or pumpkin. Fry gently on a medium heat for 3 minutes with the lid on until softened, but not browned.

Step 3

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

Step 4

Stir in the rice and remaining harissa paste, cook for 2 minutes. Pour over the stock, season and stir.

Step 5

Bring to the boil, reduce the heat to low, cover and cook for 10 minutes. Gently stir the pork into the rice. Cover and return to the heat.

Step 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.

Step 7

Divide between four bowls and garnish with the remaining parsley and almonds. Serve with a dollop of yogurt.

Tips and Serving Suggestions

*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.

Each serving provides

Based on Loin Steaks

Energy

2064kj

489kcal

25%

Fat

7.3g

10%

Saturates

1.4g

Sugars

10.2g

11%

Salt

0.97g

16%

% of an adult's Reference intake

Typical energy values per 100g: 427kJ, 101kcal, 1.5g fat, 0.3g saturates

Each serving provides: 41.4g Protein, 63g Carbohydrate, 3.3g Fibre

If different cuts of meat are used, then the nutrition info may vary