Pork Pilaf

Serves 4

3 cups (600cc) of short-grain rice
200g thin sliced pork, cut in thin short strips
1/2 onion, cut in 1cm cubes
1/2 celery, cut in 1cm cubes
1 carrot, cut in 5mm slices, cut into quarters (gingko-leaf shaped slices)
1 clove garlic, cut finely
50g frozen peas
3 cups (600cc) of soup stock (I would use chicken stock)
3 tbsp olive oil
1 tbsp curry powder
1/2tbsp turmeric
1 bay leaf
a pinch of sea salt & pepper

1. Wash rice a few hours before cooking and let it dry.
2. In a pre-heated flameproof casserole dish, add oil, onion, celery and stir over medium heat until they are soft.
3. Add carrot and stir for a couple of minutes and then add pork and garlic.
4. When pork changes to a white colour, add rice and mix them together.
5. When the rice is coated in oil, add curry powder and turmeric and stir for a further couple of minutes.
6. Stir in hot soup stock, bay leaf, salt & pepper and make the surface flat with a wooden spoon, and then bring to boil.
7. Reduce heat, stir in peas, cover and let it simmer over a low heat for about 25 minutes or until all liquid is absorbed.
8. Remove from heat and let it simmer for further 10 minutes.
9. Stir through pilaf with wooden spoon and serve.