Mexican Glazed Pork with Chimichurri Rice

Steps

1. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare vegetables. Thinly slice spinach; finely dice tomato; thinly slice spring onion; cut ½ lime into wedges for serving.
3. Pat pork dry and season. In a medium bowl, coat pork with a drizzle of oil and Mexican pork blend. When rice is steaming, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook pork for about 2 minutes each side until golden.
4. Add tomato, water, lime zest and juice and honey and cook for a further minute each side until pork is glazed and just cooked through. Set aside to rest, in pan for 2-3 minutes before removing and slicing thinly against the grain. Reserve pan juices and tomato.
5. When rice is cooked, fluff up grains with a fork and fold through spinach and chimichurri. Season and set aside.
6. To serve, spoon chimichurri rice onto plates and top with slices of Mexican glazed pork. Spoon over pan juices and tomato. Sprinkle over spring onions and jalapeños (if using). Sprinkle over coriander leaves. Serve with a dollop of sour cream and lime wedges on the side for squeezing over before eating