serves
4
prep
30 minutes
cook
3 hours
difficulty
Easy
serves
4
people
preparation
30
minutes
cooking
3
hours
difficulty
Easy
level
Ingredients
Jollof rice
- 25 g onion, cut into 2 cm dice
- 25 g carrot, cut into 2 cm dice
- 25 g celery, cut into 2 cm dice
- 25 g spring onions, charred
- 5 g garlic
- 100 g crushed tomatoes
- 2 tbsp olive oil
- 100 g tomato paste
- 0.5 g dried thyme
- 1.5 g curry powder
- 1 g smoked paprika
- 10 g salt
- 1 g pepper
- 3 bay leaves
- 500 g jasmine rice, washed
- 600 g vegetable stock
For the tomato stew
- 25 g onion, cut into 2 cm dice
- 25 g carrot, cut into 2 cm dice
- 25 g red capsicum, cut into 2 cm dice
- 25 g spring onions, charred
- 5 g garlic
- 1 kg pork spare-ribs, cut into 5 cm chunks
- 100 g crushed tomatoes
- 2 tbsp olive oil
- 250 g thinly sliced onions
- 150 g tomato paste
- 0.5 g dried thyme
- 2.5 g curry powder
- 2.5 g smoked paprika
- 250 g vegetable stock
- 10 g salt
- 1 g pepper
Instructions
- Preheat the oven to 200˚C (fan-forced). Line three baking trays with baking paper to roast the vegetables and pork.
- On the first tray, combine the vegetables for the jollof rice – onion, carrots, celery, spring onion and garlic. On the second tray combine the vegetables for the tomato stew – onions, carrot, capsicum, spring onion and garlic. Spread the pork spare rib pieces out on the third tray.
- Roast all three trays for 10-15 minutes, or until the vegetables are softened and caramelised and the pork is seared.
- Remove the trays from the oven and allow to cool slightly.
- To make the jollof rice, transfer the roasted vegetables for the jollof rice to a high-speed blender or food processor with 100 g crushed tomatoes. Blend until smooth.
- Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the tomato paste and cook, stirring, for 2-3 minutes. Add the puréed vegetables to the pan and cook for 5 minutes. Add the thyme, curry powder, smoked paprika, salt and pepper.
- Pour the vegetable purée mixture from the saucepan into a rice cooker. Add the bay leaves, rice and vegetable stock and stir to combine. Cook the rice according to the rice cooker settings.
- Meanwhile, prepare the stew. Transfer the remaining roasted vegetables for the stew and 100 g crushed tomatoes to the blender and blend until smooth.
- Reduce the oven temperature to 160˚C (fan-forced). In a second, large saucepan, heat 2 tbsp oil over medium heat. Add the onions and cook, stirring occasionally for 5-10 minutes, or until caramelised. Add the tomato paste and cook for a further 2-3 minutes.
- Pour in the second batch of vegetable purée and reduce the heat to low. Cook for 5 minutes, stirring constantly, then add the thyme, curry powder, smoked paprika, vegetable stock, salt and pepper and cook for a further 5 minutes. Stir through the seared pork ribs and bake for 2-3 hours, or until the pork is tender.
- Serve the braised pork ribs with the jollof rice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
