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
