ingredients

Tap an ingredient to tick it off as you go.

• ✓300g pork fillet, sliced thinly
• ✓1 large broccoli head, sliced into florets
• ✓1 cup of basmati rice, uncooked & rinsed
• ✓3 whole allspice berries
• ✓3 whole cloves (spice)
• ✓1 small brown onion, diced
• ✓2 cups of chicken stock
• ✓1 tbsp dried oregano
• ✓1 tsp salt
• ✓1/2 tsp cracked pepper
• ✓1-2 small garlic cloves, crushed
• ✓1-2 tbsp olive oil

method

Tap a number when you've finished that step.

1. 1

   In a small pot, heat a little of the olive oil over a medium to high heat.

2. 2

   Add brown onion, whole cloves and allspice into the pan and cook until onion becomes translucent.

3. 3

   Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes.

4. 4

   In a large bowl, add the pork, dried oregano, salt, pepper, garlic and a small splash of olive oil.

5. 5

   On a non-stick pan, cook the pork in batches until lightly golden brown and cooked through with no pink in the centre. Once you've cooked your last batch, add a touch more olive oil into the pan and add the broccoli. Cook until cooked to your liking.

6. 6

   Divide the rice, broccoli and pork between three containers and enjoy for lunch or dinner three days in a row!