- 1 onion
- A stick of celery
- 1 tsp coriander seeds
- A pack of pork escalopes
- 1 tsp smoked paprika
- A bag of white basmati rice
- A tin of black beans
- 2 tbsp tomato purée
- 1 lime
- Freshly ground pepper
- 3 tbsp olive oil
- 500ml boiling water
- Pestle and mortar or spice grinder (optional)
- Small pan with lid
- Measuring jug
- Frying pan
Peel and dice the onion. Trim and dice the celery. Grind 1 tsp of the coriander seeds using a pestle and mortar, spice grinder or empty them into a bowl and use the bottom of a jar.
Turn to coat the pork in a bowl with the ground coriander, 1 tsp of the paprika, some black pepper and 2 tbsp olive oil. Set aside to marinate.
Tip the rice into a small pan. Add 250ml boiling water to the rice. Cover. Bring to the boil. Turn the heat down. Simmer for 6 mins till all the water has been absorbed. Take it off the heat. Leave to steam, lid on, for 4 mins.
Meanwhile, drain and rinse the black beans. Heat a frying pan. When nice and hot, add the escalopes. Fry for 4-5 mins on each side to cook through. Set aside on a plate.
Add another 1 tbsp olive oil to the frying pan. Add the onion and celery. Sweat on a lowish heat for 10-12 mins till soft. Stir in 2 tbsp of the tomato purée. Cook for 1 min.
Stir the black beans into the frying pan. Add 250ml boiling water. Simmer for a couple of mins while you shred or finely chop the pork. Tip the pork and any juices from the plate into the beans and stir to heat through.
Divide the cooked rice between two shallow bowls. Spoon some pork chilli over the top and serve with lime wedges for squeezing.
Gone to seed
Coriander, not just for savoury dishes. Crush your leftover coriander seeds and add them to chocolate chip cookies or carrot cakes the next time you bake.