Lemon cumin pork loin casserole with rice
Serve 4
Preparation time: 15 min
Cooking time: 25/30 min
I pork loin
Fresh juice of 2 Lemons
3 table spoon of cumin powder
1 table spoon of flour
1 I small yellow onion,
1 clove garlic,
Fresh cilantro
Rice
Olive oil
Butter
Salt and pepper
Peel and mince the onion. Chop the garlic.
Cut the pork loin in cube of 2 to 3 cm. mix the cumin powder with some flour and coat the cubes of pork with the mix.
In a pot, add some olive oil and butter and brown the pork cubes on each side. Remove the meat and adds the onion and garlic. Cook for 5 min on medium heat.
Put the meat back in the pan, stir, and add half the lemon juice, salt and pepper, reduce heat and let slowly cook for 15 min, uncovered.
Meantime, prepare the rice. Either follow instruction or this:
Cook Rice as instructed.
Add the remaining lemon juice to the meat and some extra cumin powder, stir the meat and let it cook for another 5 to 10 min depending on your taste. Stir in the rice.
Sprinkle the meat with some chopped cilantro.
I did not have any cumin, but i did create a wonderful substitution. In a stone Mortar & Pestle smash up some corriander seeds, cumin seeds, then go wild and add some ground corriander (which really is cumin) and lastly a healthy dash of lemon grass powder. Wow that was great!
FYI: the wife had a great idea…like a thai curry add some veggies! My current favorite is green and yellow beens. Broccoli, sugar/snap peas or peas would be great too. I guess carrots, but I am not a fan of them.
Go nuts with sprouts, jullian asian cabbage or even celery (blah, i hate celery, so do it thin, not to over-power).