Smoky Harissa Lean Pork Chilli With Lime Pickled Onion

Boil half a kettle

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your mince (remove the paper if required!) and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Chop your lime[s] into wedges

Add 1/4 of the sliced red onion to a small bowl (you'll use the rest later!) with 4 tbsp [6 tbsp] [8 tbsp] boiled water, the juice of half your lime wedges (not sure about citrus? Try using less!) a pinch of sugar and salt and set aside to pickle – this is your lime pickled onion

Once the pork is beginning to brown, add the remaining sliced red onion to the pan and cook for a further 3-4 min or until softening

Drain and rinse your black beans

Once the onion is softening, reduce the heat to medium-high, add the chopped garlic and your ground smoked paprika to the pan and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes to the pan with the drained black beans, your chicken stock mix, 1/2 tsp [3/4 tsp] [1 tsp] sugar and 100ml [130ml] [170ml] boiled water

Give everything a good mix up and cook for 3-4 min or until thickened and the mince is cooked through (no pink meat!)

Once thickened, add your harissa paste (can't handle the heat? Go easy!) and stir it all together – this is your smoky harissa lean pork chilli