Pork With Rice and Olives (Arroz Con Carne De Cedo-Dominican Rep |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Wonderful dish that bakes in the oven. Doubles nicely & cooks unattended - good enough to serve guests. I like it spicier & greener - dried habanero (few seeds) & handfuls of parsley from the garden makes an especially nice dish. Serve with fresh pineapple salsa & tossed green salad (full of garden vegies in the summer). Allow 6 hours marinating time - let set in the fridge overnight. Came via email - gourmet-recipes-from-around-the-world, thank you Frank! Ingredients:
1 1/2 lbs boneless pork shoulder |
1/4 cup vinegar |
1 medium onion, chopped |
2 garlic cloves, chopped |
1/8-1/4 teaspoon crushed red pepper flakes |
3 slices bacon |
2 cups boiling water |
1 cup rice, uncooked regular |
1/4 cup pimento stuffed olive, sliced |
2 tablespoons parsley, minced |
1 1/2 teaspoons salt |
Directions:
1. Trim fat from pork; cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 6 hours.
2. Fry bacon until crisp; drain.
3. Remove pork from marinade, reserving marinade.
4. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain.
5. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
6. Cover and bake at 350 degrees until liquid is absorbed, 25 to 30 minutes.
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