2 X 500 g pork fillets
1 small onion, peeled and chopped
1 clove garlic, peeled
1/2 tsp ground cumin
1/2 tsp paprika
½ tsp turmeric
½ tsp cayenne pepper
250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
30 ml (2 tbsp) chopped fresh coriander
30 ml (2 tbsp) chopped fresh parsley
30 ml (2 tbsp) lemon juice
30 ml (2 tbsp) olive oil
125 ml (1/2 cup) Chinese barbeque or plum sauce
salt and freshly ground black pepper to taste
extra chopped fresh coriander and parsley for serving
1.Cut a pocket into the pork fillets and place in a shallow dish
2.Mix together the onion, garlic and spices to form a paste mixture.
3.Spread the paste mixture on and into the fillets and turn over to coat both sides.
4.Cover and refrigerate for at least 1 hour.
5.Mix the rice with the fresh herbs, lemon juice, olive oil and season.
6.Stuff the pork fillets. Close with string or toothpicks.
7.Preheat the oven to 200 degrees C.
8.Heat the oil in a large pan. Brown the fillets all over. Remove and bake for 10 minutes in the oven.
9.Serve with fresh coriander or rosemary.