- 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)
- Bowl
- Small pan with lid
- Measuring jug
- Sieve
- Frying pan
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
Divide the cooked rice between two shallow bowls. Spoon some pork chilli over the top and serve with lime wedges for squeezing.
- Tip
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.