Heat oil in a large skillet over medium heat. Add the pork strips and fry, stirring occasionally, for about 7 minutes until browned and fully cooked. Spoon out the meat onto a dish and set aside.

Add the onions, pepper, and mushroom to the skillet and saute for about 7-10 minutes until veggies are soft. Add the meat back in along with all of the spices, plus a pinch of salt/pepper, and stir, cooking until fragrant, about 1 minute.

Add in the heavy cream and feta. Once it's bubbling and the feta is melty, remove from the heat and serve.

In a saucepan with a good fitting lid bring bone broth to a boil.

Add rice and stir.

Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

Cook for 20 minutes.

Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.

Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.

Arrange the tomato and mozzarella slices in an alternating fashion.

Sprinkle the basil over the slices and drizzle with dressing.