SPICY PORK WITH CHICK PEA RICE

 

SPICY PORK WITH CHICK PEA RICE

 

Serves 4

Points per serving:6½

 

2 tsp stir fry oil or vegetable oil

360 g lean trimmed pork leg or loin steaks, cut into strips

1 onion, sliced

2 medium oranges

60g ready to eat dried apricots, halved

30g sultanas

½ tsp cumin seeds or ground cumin

½ tsp ground allspice

120g long grain rice

240g canned chick peas, rinsed and drained

2 tbsp chopped fresh coriander, plus sprigs to garnish

15g pistachio nuts or flaked almonds, lightly toasted

salt & pepper

 

Cook the rice until tender, adding the chick peas for the final 2-3 mins to heat them thouroughly.  Drain well, then stir through the chopped coriander.

 

Meanwhile, heat the oil in a wok or large frying pan.  Add the pork strips and the onion, frying briskly for 4-5 mins until the pork is cooked.  Grate the rind and squeeze the juice from 1 orange. reduce the heat a little and add the apricots, sultanas, allspice, cumin and orange rind and juice.  Cook gently for 5 mins then season to taste.

 

Divide the rice and chick peas between 4 plates and spoon the pork mixture on top.  Sprinkle with the toasted nuts and garnish with the corinader sprigs,  fine shreds of the rind from the other orange and a few segments of orange