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Spiced pork with lemon rice


  • Lightly spray a rice cooker with oil and add the rice and 2½ cups stock. Cover, turn the machine on and cook until it turns to the warm cycle.
  • When ready, add the lemon zest and 3 tbsp parsley with the butter broken up into bits. Mix well and set aside for 5-10 mins. Then fluff up with a fork.
  • While the rice is cooking, batten out the pork, flour and season. Then cook in hot oil to seal on both sides, in 2-3 batches. Remove and set aside.
  • Add more oil to the pan, if needed, and gently saute the onion and capsicum until softish. Then add the cinnamon, nutmeg and harissa. Mix well to toast and add the wine, ½ cup stock, seasonings, honey, tomato cooking sauce and 1 tbsp parsley. Stir and gently simmer until the rice is ready, adding more stock if needed.
  • When the rice turns to the warm cycle, return the pork to the pan with any juices, the mint and the remaining parsley. Mix well and gently simmer until cooked through. Taste for seasoning.
  • To serve, mound the rice on individual plates and top with the pork and plenty of the sauce.


  • olive oil spray
  • 2 cups basmati rice, washed well & drained
  • 3½ cups chicken stock
  • grated rind of ½ large lemon
  • 5 tbsp chopped parsley
  • 3 tbsp unsalted butter, softened
  • 3 pork fillets, well trimmed & slice
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • 1 red onion, diced
  • 1 red capsicum, cored, seeded & diced
  • ½ tspn ground cinnamon 
  • ½ tspn ground nutmeg
  • 1 tspn harissa
  • ½ cup red wine
  • 2 tbsp honey
  • 2 tbsp Italian tomato cooking sauce
  • 3 tbsp chopped mint

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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