John Myers
Ingredients for 4 servings:
- 500 g pork fillet(s)
- 2 bags of rice, 125 g each
- 1 can peas, size of your choice
- salt and pepper
- nutmeg
- fried onions
- Margarine for frying
- butter
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Pork fillet with rice and peas
Bring lightly salted water to a boil for the rice. Place the boil-in-the-bag bags in the boiling water and cook according to the instructions. Meanwhile, wash the pork fillet and cut into small cubes, season generously with pepper and salt, and fry over high heat. Then reduce the heat and continue frying until it takes on some color. It’s okay if it gets a little crispy. Just before the end of the frying, add a little sunflower oil and stir in a good handful of fried onions, but only briefly so they don’t burn. About two minutes before the rice is cooked, put the peas in a bowl without water, season with pepper, salt, a little grated nutmeg, and a good knob of butter, and microwave on high for two minutes. Stir once during cooking. Have a large bowl ready. Now add the rice, peas, and meat to the bowl and stir well.
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