Louisiana creole pork steak with dirty rice and lime crème fraiche
Ingredients
for the dirty rice
200g basmati rice
250ml water
sea salt
1 medium white onion, finely chopped
1 tbsp vegetable oil
3 garlic cloves, peeled and finely chopped
400g pork mince (5% fat)
½ tsp black pepper
¼ tsp cayenne pepper
1tbsp fresh thyme leaves, stalks removed
1 celery sticks, finely diced
2 green peppers, diced
20g fresh flat leaf parsley, roughly chopped
for the lime crème fraiche
1 lime, juice and zest
150g crème fraiche
sea salt & black pepper
for the creole pork
4 x 150g thin pork leg steaks
25g Maldon sea salt
10g dried garlic granules
10g smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp dried thyme
½ tsp cracked black pepper
½ tsp black onion seeds
Method
To make the dirty rice, place the rice, water and a large pinch of salt in a pan and stir well together. Bring the rice to the boil, place the lid on the pan and turn off the heat. Leave for 20 minutes to soak up the liquid then fluff up with a fork.
In a large frying pan over a medium heat, fry the onion and garlic in a little vegetable oil until starting to colour. Add the pork mince and fry, mixing to break up the meat. When starting to brown, add the black pepper, cayenne and fresh thyme and mix well. Add the celery and diced green pepper and cook for another two minutes. Finally, mix in the parsley. Add the rice to the pan and mix through.
To make the lime crème fraiche, mix the lime juice and zest with the crème fraiche and season with a large pinch of salt and freshly cracked black pepper.
To cook the pork, mix together all the spices and sprinkle over both sides of the pork leg steaks. Heat a griddle pan over a high heat until smoking hot and add a little vegetable oil. Griddle the steaks for around 45 seconds on each side. Remove from the heat and leave to rest on a warm plate for 2 minutes before serving.
To serve, place some dirty rice in a bowl, top with the pork steaks and drizzle with the lime crème fraiche.