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Serves 4


1 tbsp. sunflower oil
1 onion, finely chopped
5 oz. cooked pork, diced
3 cloves elephant garlic, coarsely crushed
8 oz. button mushrooms, finely sliced
12 oz. parboiled Basmati rice
1 1/2 cups chicken stock
3 oz. frozen peas
3 oz. frozen corn niblets
3 oz. frozen diced carrots
1 tsp. salt
1 tsp. black pepper


Heat sunflower oil in a frying pan. Add onion, garlic, mushrooms, peas, corn, carrots, salt, and black pepper. Fry for 3 minutes or until onion is softened.

Add pork and stock. Bring to a boil. Simmer for 5 minutes. Add rice and cook until liquid is absorbed. Check rice by putting a grain between your forefinger and thumb. Press gently and if rice spreads with little pressure into a thick paste, it is ready. If still hard in places, cover, lower heat to minimum, and steam for 5 minutes. Serve hot as a quick and easy dinner after a long day at work for the entire family.