FOOD Guide this week brings you the stages in the preparation of Mexican pork chops with rice. Chef Richard Ocigo of JJâ€™s CafÃ© in Kansanga takes us through the preparation:
Skinned and peeled tomatoes
Pork chops: Crush garlic and apply it, together with salt, on both sides of the pork chops.
Heat olive or vegetable oil in a pan. Put the pork chops in the oil and heat on a low fire so that the pork are well-cooked.
Keep turning them so that they do not burn. When they become golden-brown, remove from the fire.
Dice the tomatoes, onions, garlic and tomatoes. Put them in a blender (if you do not have one, dice the ingredients into small pieces). Add a spoonful of salt and lemon juice.
Pour a tablespoon of oil in a pan. Fry the crushed garlic and chopped onions, then add the rice.
As you mix the two, add the tomatoes and mix over a low fire. Add some ground cumin (readily available in supermarkets and shops at sh2,000) to flavour the food.
Add boiled green peas to the rice when it is ready and mix.
Add the onions, garlic and tomatoes to the pork chops and pour the Salsa sauce over them, lower the heat and simmer for about 10 minutes.
Place a sizeable portion of the rice and two pork chops on each plate.
Some people prefer to serve the chops alone or with the Salsa sauce. Slice avocado and sprinkle lemon juice on it as you serve.
Compiled by Roger Mugisha
Cooking the Mexican way