Browned Pork Rice
Browned Pork Rice is a hearty one-bowl main course of tender boneless pork shoulder and short grain rice cooked with white wine, paprika and stock. The Thermomix browns and cooks everything in one bowl, so the rice absorbs all the meaty, smoky flavours while you relax.
About this recipe
Browned Pork Rice Thermomix TM7 style is the kind of all-in-one recipe that turns a few humble ingredients into a deeply savoury weeknight dinner. Boneless pork shoulder is browned until golden, then simmered with short grain rice, a splash of white wine, sweet paprika and a meat stock cube until every grain is plump and fragrant. Searching for pork and rice recipes for your Thermomix TM7? This one is ideal because the all-in-one kitchen machine deglazes the bowl with the wine, scraping up every caramelised bit of flavour, then keeps the heat steady so the rice never scorches. The onion and garlic melt into the stock, the paprika tints everything a warm terracotta, and the finished texture is somewhere between a risotto and a paella. Serve it straight from the mixing bowl lid-draped table style, with a green salad and a glass of the remaining white wine.
Preparation tips
- Cut the pork shoulder into even cubes of roughly two centimetres so every piece browns properly and finishes cooking at the same time as the rice; uneven chunks leave some pieces dry and others tough.
- After the wine has cooked off, scrape the base of the mixing bowl thoroughly with the spatula before adding the rice and stock; those browned bits carry most of the deep, roasted flavour of the finished pork rice.
- Leftovers keep well for two days in the fridge and reheat beautifully with a splash of stock; the short grain rice thickens overnight, making it almost like a pork risotto the next day.
- For a milder family version, replace the white wine with extra diluted stock and a squeeze of lemon; the paprika still gives plenty of character without any alcohol.
Recipe variations
- Chicken thigh version: swap the pork shoulder for boneless chicken thighs and use a poultry stock cube; the shorter cooking time keeps the meat juicy and the rice lighter in flavour.
- Festive variation: add a pinch of smoked paprika plus roasted red pepper strips and a handful of frozen peas in the last minutes for a colourful paella-style pork rice.
Thermomix TM7 Benefits
- You can weigh the rice and stock cube straight into the mixing bowl on the built-in scale, saving dirty measuring cups while portioning the pork rice precisely. [Precision Control]
- The TM7 chops the onion and garlic clove in seconds, releasing their sweetness evenly throughout the pork rice without teary knife work. [Multi-Function]
- Precise heating cooks the white wine gently, deglazing the browned pork bits into a flavourful base without any burning or sticking. [Precision Control]
- Hands-free mixing keeps the rice and stock cube moving slowly, so the short grain rice cooks evenly and never needs manual stirring. [Hands-Free]
- Steam rising through the sealed lid finishes the pork shoulder meltingly tender, trapping all the paprika-scented juices in one bowl. [Multi-Function]
Ingredients
- olive oil
- pork shoulder, boneless
- white wine
- onion
- garlic clove
- red pepper
- green pepper
- paprika
- meat stock cube
- white short grain rice