Pork steak with rice garnish

Name: Pork steak with rice garnish - Mirabela E.
Ingredients: 1 piece of pork chop with rind (approximately 1 kg) 1 bag for roasting in the oven spice mix: 1 teaspoon coriander; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon sweet paprika; 1/2 teaspoon pepper 2 tablespoons olive oil for rice garnish (for 3 people): 1 cup basmati rice 3 cups water 1 piece of leek; 5 cm 1 tablespoon olive oil 1 teaspoon butter salt and pepper to taste 2 tablespoons fresh chopped parsley

Meat - Pork steak with rice garnish by Mirabela E. - Recipia

Pork Roast in a Bag with Basmati Rice Side Dish I've made this pork roast recipe in the oven with simple rice dozens of times, especially when I need something reliable for a family meal or when I want to use a good piece of pork loin with crackling. The cooking bag simplifies everything, and even if it doesn't look spectacular on the plate, it turns out just right: the meat remains tender, the crackling soft, and the rice with leeks comes out fluffy and tasty. I haven't noticed anything left on the table, even at larger meals. Quick Info Total Time: Approximately 2 hours Preparation: 20 minutes Oven Cooking: 1 hour and 40 minutes Servings: 3 Difficulty: Easy Recipe Type: Oven Roast, suitable for holidays Ingredients For the roast: 1 piece of pork loin with crackling (approx. 1 kg) 1 oven roasting bag 1 teaspoon coriander (seeds) 1 teaspoon cumin (seeds) 1 teaspoon salt 1/2 teaspoon smoked paprika 1/2 teaspoon sweet paprika 1/2 teaspoon pepper (freshly ground) 2 tablespoons olive oil For the rice side dish (3 servings): 1 cup basmati rice 3 cups water 1 piece of leek (approx. 5 cm) 1 tablespoon olive oil 1 teaspoon butter Salt and pepper to taste 2 tablespoons fresh parsley, chopped Preparation Method 1. Wash the pork loin well, then gently scrape the crackling with a knife if necessary. Pat the meat dry with paper towels. 2. Crush the dry spices (coriander and cumin) in a mortar. Mix with salt, paprika (smoked and sweet), and pepper. 3. Rub the meat thoroughly with this mixture on all sides. Pour in the olive oil and massage again, ensuring it is covered all over. 4. Place the meat in the roasting bag, seal it with the provided clip, and pierce it a few times with a needle at the top to allow steam to escape. 5. Transfer the bag with the roast to a tray and place it in the preheated oven at 200°C for 1 hour and 40 minutes. There is no need to turn the meat during cooking. 6. For the rice, slice the leek lengthwise, then chop it finely. Sauté it over low heat in the olive oil mixed with butter in a pot (or Zepter dish, if you have one) until softened. 7. Add the basmati rice over the leeks, then add water, salt, and pepper to taste. Stir everything together and bring to a boil. 8. If using a Zepter dish: put the lid on, and when the needle reaches the red zone on the indicator, turn off the heat. Let it sit covered for 20 minutes without lifting the lid. 9. If using a regular pot: simmer the rice over low heat for 10 minutes with the lid on, then remove from heat and let it sit covered for another 10 minutes. 10. Finally, add the chopped parsley over the rice. 11. Remove the roast from the oven, cut into thick slices, and serve with rice and pickles, if desired. A bit of the fat left from the meat over the rice adds great flavor. Why I Make This Recipe Often This is a recipe I've never had surprises with. The roast comes out tender, it doesn't dry out, and the rice with leeks pairs well. It works for both regular lunches and holidays, and the ingredients are always easy to find. Tips and Variations Tips - It's important that the crackling is well cleaned; otherwise, it can take on an unpleasant smell in the roasting bag. - The roasting bag must be pierced; otherwise, it can explode at high temperatures. - If you have some fat left from the roast, put a spoon or two over the rice when serving. It enhances the flavor. - Do not open the bag in the oven, only after you have taken it to the table. - Basmati rice doesn't stick and remains fluffy, but don't overcook it. Substitutions - Basmati rice can be replaced with long-grain rice, but adjust the cooking time. - If you don't have coriander or cumin, you can just use salt, pepper, and paprika, but the flavor will be simpler. - Olive oil can be replaced with sunflower oil, but the flavor is slightly different. Variations - Sometimes I also add a few whole cloves of garlic to the bag, but it's not essential. - You can make the rice without leeks, just with salt and parsley, but it's less flavorful. - If you want the roast to be browner, you can cut the bag in the last 10 minutes and leave the meat uncovered, but the crackling will be drier. Serving Ideas - The roast goes well with any kind of pickles: cucumbers, green tomatoes, sauerkraut. - The rice can also be served with a simple salad if you don't want pickles. - For special occasions, you can also add some roasted vegetables to the platter. Frequently Asked Questions 1. Can I use another piece of pork, not loin? Yes, you can also use shoulder or leg, just make sure it has crackling and is not too lean, otherwise, the meat may turn out drier. 2. What do I do if I don’t have a special oven bag? You can use a pot with a lid, but the roast will turn out slightly different – not as tender and juicy. 3. Can I make the rice with another type of onion, not leeks? Yes, but leeks have a milder taste. You can use yellow onion, finely chopped. 4. Can I put other spices on the meat? Yes, variations are possible. The spices in the recipe give a specific note, but you can also try thyme, rosemary, or garlic. 5. How long should I let the meat marinate? There's no need to marinate, but if you have time, you can let it sit with the spices on the meat in the fridge for 30 minutes. Nutritional Values Approximately, per serving (out of 3): Calories: Approximately 600-700 kcal Proteins: 35-40 g Fats: 30-35 g Carbohydrates: 50-60 g Values vary depending on how much fat the loin has and how much fat is added over the rice. Estimates are indicative. Storage and Reheating The pork roast can be kept in the fridge, in a covered dish, for up to 3 days. The rice holds up well for 1-2 days. When reheating, the roast can be heated in the oven or in a pan with a little water. The rice is better if you sprinkle it with a little water before reheating in the microwave or on low heat. I don't recommend freezing rice with leeks. The roast can be frozen, but the texture of the crackling will suffer.

Pork steak with rice garnish

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