Ingredients

Method

• 2 pork fillets (about 500 g), cut into cubes
• 2 T olive oil
• Sea salt and freshly ground black pepper
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 t ground cumin
• 1 t ground coriander
• 1 t chilli flakes
• 1 x 400 g can tomatoes, crushed
• 1 t dried oregano
• 1 strip dried naartjie peel
• Fresh coriander, for serving
• Baby lettuce leaves, for serving
• Avocado, peeled, pitted and sliced, for serving
For the rice and beans:
• 1 cup brown rice
• 1 x 400 g can black or red beans, drained and rinsed
• 2½ cups water

Method

Ingredients

In a pan over a fairly high heat, sauté the pork (in batches if more convenient) in the hot oil until nicely browned. Remove from the pan and season to taste.
Turn down the heat and, in the same pan, gently fry the onion until softened, adding a little more olive oil if necessary. Stir in the garlic, cumin, coriander and chilli flakes and fry until fragrant.
Add the tomato and keep stirring to loosen any brown bits. Simmer for 4 to 5 minutes, then add a little seasoning and return the browned pork to the pan.
Add the oregano and naartjie peel and simmer, covered, stirring now and again, for 10 to 15 minutes, or until the pork is tender and the sauce thicker. Serve with coriander, the rice and beans, lettuce and sliced avocado.

To prepare the rice and beans: Add all the ingredients to a saucepan and simmer, tightly covered, for 30 minutes, or until the liquid is absorbed and the rice tender.

Cook’s notes: For further flavour, soften a chopped onion, green pepper and green chilli with 2 crushed cloves garlic and 2 t cumin in 2 T olive oil. Season to taste, then mix with the cooked rice and beans. Serve with grated Cheddar and sour cream for a vegetarian dish.

Per serving: 2467 kJ, 37.9 g protein, 21.5 g fat, 51.4 g carbs