Peruvian inspired pork with creamy Aji Verde & brown rice.

Mix the marinade ingredients together in a bowl, add the pork and let it marinate for at least 20 minutes.

Get the brown rice cooking as per the packet instructions.

Chop the baby spinach into small pieces. Place it in a large mixing bowl. Ribbon the zucchini using a peeler and add this to the spinach. When the rice is cooked, add this to the bowl and mix.

Heat a large pan over a medium/high heat. Add some oil. When the pan is hot, add the pork – fry for 6 minutes on one side then flip and fry for a further 2 minutes. Cover the pork and let it rest for 5 minutes.

Whilst the pork is resting, add the Aji Verde to a food processor and blitz until smooth.

Smear the Aji Verde on the bottom of a large platter, and spoon over the rice salad. Slice the pork and layer this on top.

Garnish with crispy shallots and fresh coriander.  Serve with a few wedges of lemon.