Pineapple and Apricot Pilaf with Pork Fillet

The Recipe


  • · 400g pork fillet, cut into 3cm square pieces
  • · 2 small onions, finely chopped
  • · 400g long grain rice, rinsed in cold water, drained
  • · 2 garlic cloves, crushed
  • · ½ tsp ground coriander
  • · ½ tsp ground cumin
  • · ½ tsp ground turmeric
  • · ½ tsp ground cinnamon (or whole stick)
  • · 1 fresh red chilli, finely sliced
  • · 2 tbsp fresh ginger, peeled and grated
  • · 2 tbsp fresh coriander
  • · 750ml (to max 1L) vegetable or chicken stock
  • · ½ fresh pineapple, trimmed and cut into small cubes (or 1 tin pineapple chunks, drained)
  • · 120g dried apricots, chopped
  • · 100g flaked almonds
  • · 1 bay leaf
  • · olive oil
  • · salted butter
  • · salt and pepper to taste
  • Cooking time: 35 Minutes
  • Preparation time: 20 Minutes
  • Serves: 4-6



In a large oven-proof dish on the hob, add 1 tbsp olive oil and 1 tbsp butter and on a medium heat add the garlic and onions. Cook for a minute or two until translucent.


Add the bay leaf, ground coriander, cumin, turmeric, chilli, ginger, cinnamon and stir through the mix.


Add the rice and cook for 2 minutes, until the rice turns opaque but be careful not to burn the grains.


Cover with the stock, pineapple and apricots. Stir through to mix well with the rice. Place the lid on and transfer to a pre-heated oven (160c) whilst to cook the pork fillet for approx 15-20 minutes.


Heat a little olive oil in a frying pan. Add the slices of pork fillet, and season well with salt, pepper and a pinch of ground coriander for a minute on each side.


Remove the pilaf from the oven, fork the rice to fluff it up.


To serve, gently stir in the pork, almonds and chopped coriander.

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