Curry Rice with Pork

For the pork:

1. Cut the pork shoulder into small pieces and remove all the sinews.
2. Heat the oil in a pressure cooker, add the meat pieces, 1 pinch of black pepper, the mince seasoning and the cumin, and fry for about 10-15 minutes (do not add salt, so the meat does not shrink).
3. Add 1 tea cup of water and close the lid of the pot.
4. Reduce the heat to level 1 and leave the meat to braise for about 1 hour 15 minutes.

For the rice (you can prepare it while the meat is braising):

1. Place a pot on a burner set to the highest level. Put in the piece of butter and, once it melts, add the rice (one full tea cup). Stir carefully until the grains turn glassy (about 3 minutes).
2. Add 2 and a half tea cups of hot water (pre-heated in a kettle or on the hob), the curry, the salt and 1 pinch of black pepper. Stir the whole time.
3. When the water comes to a boil (about 1 minute), turn the burner to level 1, stop stirring and put a lid on the pot.
4. Do not turn off the burner until the water is fully absorbed - about 30-35 minutes.
5. After you turn off the burner, leave the rice to cool well for at least 1 hour.

Serve the rice on a plate and place the delicious pieces of pork on top.