Creamy Pork and Herb Baked Rice Casserole

1.Preheat your oven to 180°C (350°F).

2.In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3.Add the chopped pork to the skillet with the bacon fat. Season with salt and pepper, and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove pork and set aside.

4.In the same skillet, add the chopped onion and minced garlic. Sauté until softened and translucent, about 3-4 minutes. Stir in the red curry paste and cook for 1 minute to release its aroma.

5.Add the uncooked rice to the skillet and stir well to coat the grains with the onion, garlic, and curry mixture. Cook for 2 minutes, stirring frequently.

6.In a large mixing bowl, whisk together the eggs, milk, heavy cream, ketchup, sennep (mustard), dried oregano, basil, thyme, salt, and pepper until smooth and well combined.

7.Add the cooked pork, sautéed rice mixture, and half of the crispy bacon to the egg and cream mixture. Stir gently to combine all ingredients evenly.

8.Lightly grease a 9x13 inch (23x33 cm) baking dish with oil or butter. Pour the casserole mixture into the dish and spread it out evenly.

9.Sprinkle the remaining crispy bacon evenly over the top of the casserole.

10.Cover the dish loosely with aluminum foil and bake in the preheated oven for 40 minutes.

11.Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the rice is tender and fully cooked. A toothpick inserted into the rice should come out clean.

12.Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow it to set.

13.Garnish with fresh basil leaves if desired, and serve warm as a comforting main dish.