Pork with rice and cumin, an aromatic winter casserole.

A warm, hearty and family-friendly dish, ideal for cold days. The cumin gives depth and aroma without being "heavy", while the rice binds the sauce and makes the meal complete.

Ingredients (4 servings)

800 g pork shoulder or neck, cut into bite-sized pieces

1 cup Carolina rice (or glazed rice)

1 large onion, chopped

2 cloves garlic, chopped

3 tbsp olive oil

1 tsp cumin (ground, no more)

1/2 tsp sweet paprika

Salt & freshly ground pepper

2–2.5 cups hot water or light broth

(optional) a little parsley for serving

Step-by-step execution

1) In a large saucepan, heat the olive oil over medium to high heat. Add the pork and sauté well on all sides until nicely browned.

2) Lower the heat a little and add the onion. Sauté for 2–3 minutes until softened and add the garlic, cumin and paprika. Stir for 30–40 seconds to release the flavors from the ingredients.

3) Add the hot water or broth, season with salt and pepper, cover and let the food simmer for 35–40 minutes , until the meat is tender.

4) Add the rice, stir gently and continue cooking for 12–15 minutes , until it absorbs the liquids and “ties” the food.

5) Turn off the heat and leave the pot covered for 5 minutes. This helps the rice become fluffier.

Little secrets of success

• Cumin needs moderation.
• If the food “drys out” early, add a little more hot water.
• For a richer flavor, you can replace the water with light broth.

How is it served?

Serve hot, with a little freshly ground pepper and – if desired – chopped parsley. It goes perfectly with a green salad or plain yogurt on the side.