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Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes
• 4 pork rashers, outer skins slashed to prevent curling in the pan
• 15 ml oil
• 2 leeks, chopped
• 1 red pepper, diced
• 250 ml jasmine rice
• 5 ml paprika
• 100 ml white wine (optional)
• 1 tin of tomatoes
• 250 ml vegetable stock
• 100 g black olives, pitted
• 30 ml flat-leafed parsley, chopped
1 Heat the oil in a heavy-based pan with a tight-fitting lid and fry the rashers fat side down for a few minutes until brown. Now sear the meat quickly on both sides and set aside. Fry the leeks and peppers for a few minutes until glossy. Add the rice and paprika, and stir-fry until well coated.
2 Pour in the wine and simmer for 3 minutes. Stir in the tomatoes, stock and olives and return the meat to the pan. Season well with salt, pepper and parsley, replace the lid and cook until the rice is soft (about 25-35 minutes).
