30mins (with pressure cooker) OR 1hr 10mins
Lunch or Dinner
450g pork belly slices- with bone
- 300g onions-sliced
- 100g chick peas
- 2tsp tomato paste
- 1/2 tsp caraway seeds
- 1/2 tsp allspice
- 3 cloves
- 1 stick rosemary
- 1 1/2 tsp smoked paprika
- 2 bay leaves
- 1/2 tsp coriander seeds
- 1 tsp chicken stock powder
- 1 stick celery-chopped
- 550ml water
- 1tsp salt
- 1tsp mustard seeds
- 300-350g cooked long grain rice- cold
Step by Step Instructions
I’m using a pressure cooker for this dish meaning it’ll be ready in 15mins but if not, use a pot and lid and cook for 1hr 10mins.
Add all the ingredients to the pressure cooker apart from the rice. Close the lid and pressure cook for 15mins.
Remove from the stove and allow to sit for 5mins.
Remove the lid from the cooker and leave to rest for 5mins.
Stir through the cold heat and heat gently over a medium heat until the rice is hot.
Serve this dish garnished with fresh herbs like parsley, chives or oregano.
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