The Big Cheese winning recipe: Really Cheesy Pork Provencal
Really Cheesy Pork Provençal
Serves 4
Ingredients
- 350g Diced, lean pork lightly dusted in flour
- A pinch of sea salt
- Black Pepper freshly milled
- A pinch of dried mixed herbs
- 1 Bayleaf
- 1 tblspn Olive Oil
- 1/2 Onion thinly sliced
- 3 Cloves garlic crushed
- 100 g Tinned Chopped Tomatoes or Passata
- 1 tblspn Tomato Puree
- 100 ml White Wine
- 100 ml Chicken or Vegetable Stock
FOR THE RICE
- 1/2 onion finely chopped
- A little Olive Oil
- 500 ml Long Grain Rice
- 1 Ltr Vegetable Stock
FOR THE DRESSING
- 2 tblspn of Saffron Oil
- 2 tblspn of Cider Vinegar
- Squeeze of Lime Juice
- Dash of Black Pepper
- 4oz Bladen Grated Mature White Cheddar
- 6oz Bladen Red Leicester cut into small cubes or crumbled
Method
To prepare the rice, sweat the onions in the olive oil, reduce the heat, and add the rice.
Stir with a wooden spoon until every grain of rice is coated in oil.
Add the stock, cover and cook on a low heat until the rice has absorbed nearly all the stock.
Whilst the rice is cooking, sweat the sliced onions in the olive oil. Add the garlic, the flour and the dusted pork. Gently begin to brown the meat, season and add the herbs, followed by the tomato puree, chopped tomatoes, wine and stock. Bring to a simmer and cook for 20 - 25 mins or until the pork is tender.
Remove from the heat. Fold the Bladen Red Leicester into the rice and put into the bottom of an ovenproof dish. Pour the pork and Provençal sauce mixture on top of the rice. Cover generously with Bladen Grated Mature Cheddar and place in a hot oven until the cheddar is golden brown and bubbling hot.
Serve with dressed mixed salad leaves.
