Schweinelende mit Mojo und Kokos-Karotten-Reis

Zutaten

• 4 pork scotch fillets (about 200gm each)
• 1 tbsp extra-virgin olive oil
• MOJO
• 1 cup (loosely packed) coriander, plus extra to serve
• 1 large garlic clove, crushed
• 1 long green chilli, coarsely chopped, plus extra thinly sliced to serve
• 1/2 tsp ground cumin
• 125 ml (1/2 cup) extra-virgin olive oil
• Finely grated zest of 1 lime, plus 2 tbsp juice
• Finely grated zest of 1 orange, plus 2 tbsp juice
• COCONUT AND CARROT RICE
• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 small carrots, grated
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 300 gm (1 1/2 cups) basmati rice, rinsed
• 165 ml (2/3) coconut milk
• 500 ml (2 cups) chicken stock
• 2 bay leaves
• 75 gm baby spinach
• 400 gm can red kidney beans, drained and rinsed

Zubereitung

1. 1

   1: For mojo sauce, combine all ingredients in a food processor and process until smooth. Season to taste.

2. 2

   2: Place half the mojo sauce in a large bowl (reserve remaining sauce for serving); add pork and turn to coat, and stand to marinate (10 minutes).

3. 3

   3: For coconut and carrot rice, heat olive oil in a casserole over medium heat. Add onion and cook, stirring occasionally, until softened (4-5 minutes). Add carrot, garlic and cumin seeds, and cook, stirring occasionally, until softened and fragrant (2-3 minutes). Add rice, stir to coat, then add coconut milk, stock and bay leaves, then bring to the boil. Cover, reduce heat to low; cook until rice is tender (12 minutes). Remove from heat, add spinach and stand to wilt (5 minutes). Season.

4. 4

   4: Drain pork from marinade, pat dry with paper towel and season generously. Heat oil in a large frying pan over medium-high heat. Add pork to pan; cook until golden and just cooked through (4-5 minutes each side). Remove from pan and set pork aside loosely covered with aluminium foil to rest (5 minutes).

5. 5

   5: Fluff rice with a fork and stir through kidney beans. Thickly slice pork. Divide rice mixture and pork among shallow bowls. Drizzle with mojo sauce and scatter with extra coriander and thinly sliced green chilli to serve.