Pork with rice and cumin, an aromatic winter stew.

A warm, hearty, family-friendly dish, ideal for cold days. Cumin adds depth and aroma without making it too heavy, while the rice thickens the sauce and makes the dish a complete meal.

Ingredients (serves 4)

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

1 cup Carolina rice (or glacé rice)

1 large onion, finely chopped

2 garlic cloves, finely chopped

3 tbsp olive oil

1 tsp cumin (level, no more)

1/2 tsp sweet paprika

Salt & freshly ground pepper

2–2.5 cups hot water or light stock

(optional) a little parsley for serving

Step-by-step instructions

1) Heat the olive oil in a wide pot over medium-high heat. Add the pork and brown well on all sides.

2) Lower the heat slightly and add the onion. Sauté for 2–3 minutes until softened, then add the garlic, cumin, and paprika. Stir for 30–40 seconds to release the ingredients’ aromas.

3) Add the hot water or stock, season with salt and pepper, cover, and 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 has absorbed the liquid and the dish has thickened.

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

A few tips for success

• Use cumin sparingly.
• If the dish starts to dry out too soon, add a little more hot water.
• For a richer flavor, you can replace the water with light stock.

How to serve

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