Pork Souvlaki Bowl with Herbed Rice

• 350 g Pork shoulder
• 1 medium Lemon
• 3 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 2 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• 150 g Long-grain white rice
• 15 g Fresh parsley
• 10 g Fresh dill
• ½ medium Cucumber
• 2 medium Tomato
• 1 small Red onion
• 150 g Greek yogurt
• 300 ml Water
• ½ tsp Black pepper

1. Cut the pork into bite-size chunks. Finely grate the lemon zest, then squeeze the juice. Crush the garlic.
2. In a bowl, mix the lemon zest and juice with the olive oil, garlic, dried oregano, fine sea salt, and black pepper. Add the pork and toss well to coat. Marinate for 20 minutes at room temperature while you prep the rest.
3. Rinse the rice until the water runs mostly clear, then tip into a saucepan with the water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, and cook on a low heat for 12 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
4. Finely chop the fresh parsley and fresh dill. Dice the cucumber and tomato, and thinly slice the red onion. Stir the herbs through the warm rice.
5. Heat a grill or large frying pan over a medium-high heat. Cook the pork in a single layer for 8 to 10 minutes, turning often, until browned and cooked through. If your pan is small, cook in batches so it sears rather than steams.
6. Divide the herbed rice between two bowls and top with the cucumber, tomato, and red onion. Spoon over the pork and finish with a dollop of Greek yogurt. Serve straight away while the pork is hot and the rice is warm.

Made this recipe? Rate it — a comment is optional.