PORK RASHERS WITH SPANISH RICE

4 pork rashers, skin cut
15 ml oil
2 leeks, chopped
1 red pepper, chopped
250 ml Jasmin rice (you could use ordinary long grain rice)
5 ml paprika
100 ml white wine, optional
1 tin tomatoes (I do not like tinned so I used fresh tomato, skinned and chopped with 10 ml tomato paste)
250 ml vegetable stock
100 g good quality black olives, pitted
30 ml chopped flat leave parsley

Heat oil in a heavy bottom saucepan with a tight fitting lid.
Fry pork rashers for a few minutes, fat side first. Seal meat quickly on both sides till brown and remove from pan.
Sauté leeks and pepper till shiny.
Add rice and paprika, stir fry till mixed, 1-2 minutes.
Add wine, cook for 3 minutes.
Add tomato, stock and olives and stir. Return meat to pan.
Season with freshly ground salt and black pepper. Add parsley.
Cover with lid and slowly cook until pork and rice are done (± 25 – 30 minutes).

Recipe and photo: Amanda Conradie