Moroccan-Spiced Pork & Currant Rice with Cucumber-Tomato Salsa & Garlic Sauce
Posted July 2025
This vibrant dish combines tender chermoula-spiced pork strips with sweet currant-infused basmati rice, complemented by a refreshing cucumber-tomato salsa and a drizzle of creamy garlic sauce.
Ingredients
- Pork strips
- Basmati rice
- Chermoula spice blend
- Chicken-style stock powder
- Currants
- Baby spinach leaves
- Tomato
- Cucumber
- Garlic sauce
- Honey (for glazing)
- Olive oil
- White wine vinegar
- Salt & pepper
Method
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Boil water in a medium saucepan. Add basmati rice, chicken-style stock powder, and currants. Stir, cover with a lid, and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered for another 12 minutes until rice is tender and water is absorbed.
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While the rice is cooking, thinly slice the tomato and cucumber into rounds. In a medium bowl, combine the sliced tomato and cucumber with a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.
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In a medium bowl, combine the chermoula spice blend with a drizzle of olive oil. Add the pork strips and toss to coat evenly.
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Heat a drizzle of olive oil in a large frying pan over high heat. Cook the pork strips in batches, tossing, until golden and cooked through, about 2-3 minutes per batch. Remove from heat, return all pork to the pan, and add honey, tossing to coat.
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Stir the baby spinach leaves through the cooked rice until combined and the spinach is wilted.
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Divide the currant rice and cucumber-tomato salsa between bowls. Top with the chermoula-spiced pork strips and drizzle with garlic sauce
Nutrition Information (Per Serving)
- Calories: 546 kcal
- Protein: 33 g
- Carbohydrates: 70.4 g
- Fat: 13.9 g
- Fibre: 6.7 g
