Spiced Pork with Creamy Corn and Sugar Snaps

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Combine pork with spice mix (reserving a big pinch for the corn) and a drizzle of oil. Mix well.

Tip! Cajun spice can be hot, if you're not a fan of heat just use half or leave it off. It also has salt so don't add extra salt at this stage.

Peel the husk and silks from the corn. Holding the cob upright carefully cut the kernels from the cob. Small dice the onion and capsicum. Top and tail the sugar snaps, removing the strings. Bring a small pot of water to boil for step 5.

Heat a pan over medium heat, add butter. Add the onion, garlic, capsicum and reserved spice mix and fry for 5 minutes or until onion starts to colour. Add corn and cook for a few more minutes. Combine the stock/cream mix with ¹⁄₄ cup of water and add to pan. Simmer for 3 minutes until the sauce thickens a little.

Heat a pan over high heat. Add a drizzle of oil and cook the pork on each side for 4-5 minutes until cooked to your liking. Set aside to rest. Add sugar snaps to boiling water and cook for 3-4 minutes until bright green and just tender.

Fluff rice again and divide amongst plates. Top with a pork steak, the creamy corn and sugar snaps.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Combine pork with spice mix (reserving a big pinch for the corn) and a drizzle of oil. Mix well.

Tip! Cajun spice can be hot, if you're not a fan of heat just use half or leave it off. It also has salt so don't add extra salt at this stage.

Peel the husk and silks from the corn. Holding the cob upright carefully cut the kernels from the cob. Small dice the onion and capsicum. Top and tail the sugar snaps, removing the strings. Bring a small pot of water to boil for step 5.

Heat a pan over medium heat, add butter. Add the onion, garlic, capsicum and reserved spice mix and fry for 5 minutes or until onion starts to colour. Add corn and cook for a few more minutes. Combine the stock/cream mix with ¹⁄₄ cup of water and add to pan. Simmer for 3 minutes until the sauce thickens a little.

Heat a pan over high heat. Add a drizzle of oil and cook the pork on each side for 4-5 minutes until cooked to your liking. Set aside to rest. Add sugar snaps to boiling water and cook for 3-4 minutes until bright green and just tender.

Fluff rice again and divide amongst plates. Top with a pork steak, the creamy corn and sugar snaps.