The Dinner Planner

Spiced Pork with Rice Pilaf and Orange & Fennel Salad

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Servings 4


Spiced Pork

  • 500 g pork sizzle steak
  • 1 orange -zested. Then cut in half and thinly sliced for salad.
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp fennel seeds – ground in a mortor and pestle
  • 1 tsp oregano
  • 2 garlic cloves – crushed

Rice Pilaf

  • 1 cup long grain rice – rinsed
  • ½ leek – finely diced
  • 2 celery sticks – finely diced
  • 2 garlic cloves – crushed
  • 1 tsp ginger – grated
  • 2 cups chicken stock – hot
  • 2 tbsp parsley – roughly chopped

Orange & Fennel Salad

  • 1 baby fennel -thinly shaved
  • 2 oranges – cut in half and thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar


  • Combine all the ingredients for the pork marinade in a bowl. Add the pork, season with sat and pepper. Toss to coat. Cover and set aside for up to 2 days (or 2 hours).

Rice Pilaf

  • Heat oil in a medium saucepan over medium heat. Add the leek, celery, garlic and ginger. Cook for 5 minutes.
  • Add the rice, stir to combine. Add the hot stock. Cover and cook on low heat for 15 minutes. Remove and set aside. Do not remove the lid. Just before serving, remove the lid, fluff up the rice with a fork. Season with salt and stir through parsley.

Orange and Fennel Salad

  • Combine the orange, fennel, olive oil, vinegar and ¼ teaspoon salt in a medium sized bowl. Mix well with your hands.

Spiced Pork

  • When the rice has been taken off the stove and set aside, cook the pork. Heat a tablespoon of oil in a large frypan on the stove on medium-high heat. Add the pork and cook for 2 minutes on each side. Remove and rest on a plate.
  • Divide the rice, pork and salad among plates and serve.

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