Pork Strips with Rice

Ingredients

• 600 g pork (from the upper back)
• 1 clove garlic
• 50 g onions
• 150 g bell peppers (red, yellow, green)
• 100 g zucchini (young, yellow)
• 50 g sugar snap peas
• 1 red chili pepper
• 40 g small black olives (pitted)
• 3 tbsp olive oil
• 1 tsp Sweet paprika powder
• 200 ml meat broth
• 1 tbsp herbs (finely chopped parsley, rosemary, thyme)
• Salt
• pepper (ground)
• 50 g white onions
• 1 clove garlic
• 1 tbsp Olive Oil
• 250 g long-grain rice
• 500 ml vegetable broth
• Salt
• 2 tbsp chopped parsley
• 1 tbsp chopped chervil
• 2 tbsp chopped chives
• 1 tbsp chopped tarragon
• 1 tbsp sliced basil

Instructions

1. 1.

   Slice the pork into thin strips. Peel and finely dice the garlic and onion. Halve the bell peppers, remove stems, seeds, and white membranes, then cut the flesh into 1 cm diamond shapes. Trim zucchini ends and slice. Cut sugar snap peas in half lengthwise. Slice the chili into thin rings, removing seeds. Heat oil in a pan, sear the seasoned pork portions until browned, then set aside. Add onion and garlic to the pan and sauté briefly; add vegetables, cook for a short time, return pork, sprinkle paprika. Pour in meat broth, scatter herbs, simmer on low heat for 10 minutes, optionally thicken slightly, and taste again.

2. 2.

   For the rice, peel and finely chop onion and garlic. Heat oil in a pot, lightly sauté onion and garlic, then add rice and cook for 2–3 minutes. Add vegetable broth, season with salt, bring to a boil, cover, and simmer for 20 minutes. Stir in chopped herbs 5 minutes before the end of cooking and adjust seasoning.