Pork Porterhouse Steaks with Roasted Red Capsicum Hummus and Pilaf

Three Aussie Farmers

Pork Porterhouse Steaks with Roasted Red Capsicum Hummus and Pilaf

  • 45 mins
  • 2 people

SHARE THIS RECIPE ON

A tender, juicy Pork Porterhouse Steak teamed with a creamy roasted red capsicum hummus and fluffy pilaf – what more could you want?

What you’ll need

1 pack Three Aussie Farmers Pork Porterhouse Steaks
3 Tbsp. Butter
3 Tbsp. Risoni
1 cup basmati rice
2½ cups chicken stock
Tabouleh to serve

For the hummus:
400g tin of chickpeas, drained and rinsed
1 garlic clove, minced
3 Tbsp. tahini paste
Juice of 1 lemon
200g roasted red peppers
1 tsp. smoked paprika

 

  1. Combine hummus ingredients in a food processor. Blitz until smooth and set aside.
  2. Place butter in a saucepan over med. heat and allow to melt. Add risoni and cook until slightly brown.
  3. Stir through the rice and chicken stock and bring to the boil. Cover, reduce heat to low and allow to simmer for approximately 15 mins or until rice is cooked through.
  4. Meanwhile, cook Pork Porterhouse steaks according to pack instructions.
  5. Serve steaks with hummus, rice and tabouleh.
Three Aussie Farmers

Product information in this recipe

Learn more