Prep the ingredients: Chop pork into large cubes. Roughly chop the onion and carrots or use matchsticks. Peel just the outer layer from a whole garlic head.
Sear the pork: In a large pan, heat the oil. Add pork and cook on medium-high heat until browned and the liquid evaporates.
¼ cup olive oil or avocado oil, 1 pork chop
Add the onion: Stir in the chopped onion and red pepper (optional) and sauté until golden.
2 cups onion, 1 spicy red pepper
Soften the carrots: Add carrots and stir. Cook for 5–7 minutes until softened.
2.5 cup carrots
Add spices and water: Stir in salt, cumin, turmeric, paprika, oregano, cinnamon, and 1 cup of warm water. Let it simmer for 10–15 minutes uncovered.
1 cup brown rice, ½ teaspoon salt or more to taste, black pepper to taste, ½ teaspoon ground cumin, ½ teaspoon turmeric, ½ teaspoon sweet paprika, ½ teaspoon dried oregano, Pinch ground cinnamon
Add rice: Spread soaked (and drained) rice evenly on top. Carefully pour in 3 more cups of warm water until it sits about 2 cm above the rice. Add bay leaves.
4 cups water, 3 bay leaves, 1 cup brown rice
Cook uncovered: Let the rice cook over medium-high heat until water is mostly absorbed but there's still a little left in the center.
Add garlic: Make a well in the center and place the garlic head in the hole. Sprinkle a little rice on top.
1 large garlic head
Steam covered: Cover tightly with a lid. Reduce to low and cook for 20–25 minutes.
Rest and serve: Turn off the heat, remove the garlic, fluff the rice, and serve warm. If you loved this recipe, please leave a 5-star rating and review below!
