- - about 125ml fresh basil and flat leaf parsley, chopped
- 250ml - long grain rice, soaked and drained
- 100g - feta, crumbled
- 4 - baby sweet peppers, deseeded and sliced
- 45ml - olive oil
- - about 250ml stock, warm
- 250ml - pitted black olives
- 1 - tin (410g) tomatoes
- 15ml - balsamic vinegar
- 4–6 - pork steaks
1 Trim the pork steaks of excess fat (you want an even layer of no more than 1cm). Now rub the meat with the balsamic vinegar and 5ml olive oil then set aside for about 10 minutes to marinate.
2 Heat a griddle pan until it’s nice and hot. Sear the steaks all over until lovely char lines appear and the outside of the steaks are golden-brown. Season with salt and pepper and remove from the heat.
3 Heat the olive oil in a pan and fry the peppers briefly until fragrant. Add the rice and stir-fry until coated with oil. Add the stock, tomatoes and olives then stir. Arrange the seared pork on top of the fragrant rice and steam, covered, for about 15 minutes. Check that there’s enough liquid in the pan. Remove the lid and taste the rice; if necessary, steam uncovered for another 5 minutes or until the rice is tender. Serve with the feta and herbs sprinkled on top.