Pork with rice and vegetables
Pork with rice and vegetables
When someone in the family asks for crusted meat, I usually lean towards a quick pan-seared steak and some colorful sides. For today’s lunch, I made slices of pork leg with basmati rice and sautéed vegetables, using less common spices that are easy to find. The result is a balanced meal with different textures and intense flavors, without being difficult to prepare.
Quick Info
Total time: about 1 hour and 45 minutes (including marinating)
Preparation time: 20 minutes
Cooking time: 25-30 minutes (meat), the rest parallel for sides
Servings: 2-3
Difficulty: medium
Recipe type: main lunch
Ingredients
For the meat
4-5 slices of pork leg
Himalayan pink salt (or other salt)
1 teaspoon turmeric
1 teaspoon harissa (paste or powder)
½ teaspoon ground allspice
A little pepper (ideally Sichuan)
2 tablespoons white flour
1 teaspoon sweet or smoked paprika
100 g butter
A little oil for frying
For the vegetables
1 liter water
Salt
Dried lemongrass (one stalk or one teaspoon)
2 star anise
6 whole cloves
1 zucchini
2 carrots
1 garlic clove
2 stalks celery
50 g butter
For the rice
1 cup basmati rice
2 cups water
Salt
6 whole cloves
Preparation method
1. Preparing the meat
Marinate the meat with salt, harissa, turmeric, allspice, and pepper. I mix it lightly in a bowl and let it chill for about an hour. The marinade helps the meat absorb the spices better.
2. Preparing the crust
I mix flour with paprika and a little pepper on a plate. After marinating, I coat each slice of meat in this mixture, shaking off the excess.
3. Frying the meat
In a hot pan, I add butter and a little oil. I fry the meat on high heat on each side until it gets a golden crust. I’m not aiming to cook it completely, just to seal it and give it a nice color. I remove the slices to a plate, and when all are done, I transfer them to a greased baking dish with a little butter and drizzle with a few tablespoons of the vegetable cooking liquid, so they don’t dry out.
4. Baking in the oven
The dish with meat goes into the oven at a moderate heat (180°C) to cook through, about 20 minutes.
5. Boiling the vegetables
I bring one liter of water to a boil with salt, star anise, cloves, and lemongrass. When it boils, I add the carrots cut into sticks. After 3 minutes, I add the zucchini cut into slices or cubes. I let it go for another minute, then drain the vegetables and set them aside.
6. Sautéing the vegetables
In a pan, I add butter and a little oil. When heated, I add the finely chopped celery and crushed garlic. I let them soften on low heat without burning. Then I add the boiled carrots and zucchini and sauté them together for 2-3 minutes just to infuse flavor.
7. The rice
I rinse the rice in several waters, then boil it with two parts water, salt, and the 6 cloves. When it has absorbed the liquid and the grains are tender, I take it off the heat. The cloves are removed at the end.
8. Assembly and serving
I plate a portion of rice, sautéed vegetables alongside, and the meat taken out of the oven. The sauce from the dish can be poured over the meat to taste.
Why I make this recipe often
I prefer it because it’s not complicated, the ingredients are simple, and the result is a hearty lunch. The meat stays tender and has a crust, the vegetables are flavorful, and the basmati rice complements without being overpowering. It can easily be made for more people.
Tips and variations
Tips
Don’t let the meat stay too long on the heat while frying, so it doesn’t toughen. You can adjust the spiciness with harissa according to your preferences. If the dish with meat runs out of liquid, sprinkle with a little vegetable water.
Substitutions
Harissa can be replaced with any hot pepper paste or hot paprika if you don’t have the original version. Lemongrass can be omitted if you don’t have it, or you can use a little lemon zest.
Variations
You can also use other types of meat (chicken breast or turkey) – the cooking time will be a bit shorter. The rice can be replaced with jasmine rice or, if necessary, with a side of boiled potatoes.
Serving ideas
It goes well with a fresh salad on the side or with a yogurt dressing with herbs.
Frequently asked questions
What can I use instead of star anise?
You can skip it, but for a distinct flavor you can add a little cardamom or whole coriander.
How do I keep the meat tender if I make it in advance?
Don’t fry it too much at the beginning and cover it in the dish, possibly with foil, so it doesn’t dry out in the oven.
Can I make the recipe without harissa?
Yes, use hot paprika or pepper paste, but the taste will be slightly different.
What type of rice is most suitable?
Basmati or jasmine, as they remain fluffy and don’t stick together.
Can I skip the cloves and lemongrass?
If you don’t have them, you can omit them, but they give a subtle aroma to the vegetables and rice.
Nutritional values
Approximately, one serving has about 500-600 kcal, with 30 g protein, 25 g fat, and 45 g carbohydrates. The vegetables and rice provide fiber and vitamins, and the sauce isn’t very fatty. The values are indicative and vary according to serving size and the type of meat used.
Storage and reheating
It can be stored in the fridge in separate containers for 1-2 days. The meat reheats easily in the oven, covered, with a little liquid to prevent it from drying out. The rice and vegetables can be heated in the microwave or on low heat with a little water. Long-term storage is not recommended, as the vegetables lose their texture.
Ingredients: I used for the meat: Pork thigh slices, Himalayan pink salt, turmeric, harissa, allspice, paprika, Sichuan pepper, 2 tablespoons of white flour, 100g butter. For the vegetables: 1L water, salt, dried lemongrass, 2 star anise, 6 cloves, 1 zucchini, 2 carrots, 1 garlic clove, 2 celery stalks, 50g. For the rice: 1 measure of rice, 2 measures of water, salt, 6 cloves.
