SPANISH-STYLE LEMON PORK AND RICE
Preparation time 25 mins
Cooking time 2 hours 55 mins
Serves 4
1 Tbsp extra virgin olive oil
600g pork scotch steaks, cut into large pieces
2 chorizos, sliced
1 large red onion, chopped
2 cloves garlic, crushed
2 tsp smoked paprika
½ tsp harissa paste
1 red apple, coarsely grated
2 cups chicken stock
Sea-salt flakes and freshly ground black pepper, to season
¾ cup medium-grain white rice
400g canned cherry tomatoes
1 red capsicum, chopped
110g tub mixed marinated olives, drained
2 Tbsp lemon juice
2 Tbsp roughly chopped flat-leaf parsley, plus extra, to serve
Lemon wedges, to serve
STEP 1 Preheat oven to 150°C/130°C fan-forced.
STEP 2 Heat oil in a large flameproof, heavy-based casserole dish on medium-high heat. Cook pork, in batches, for 5 minutes, or until browned all over. Transfer to a bowl.
Add chorizo to dish. Cook, stirring occasionally, for 3-4 minutes on medium
