Rice with pork

Rice with pork. It is a very popular component from Cuban cuisine . It has become international since its modification throughout the world by people who have immigrated.

 

Summary

[ hide ]

  • 1 Story
    • 1 Rice with pork
  • 2 Instructions
  • 3 servings
  • 4 Sources

History

Of all the different meats that we often consume, pork is perhaps viewed with some suspicion by some cultures and this is because in the past there were no pig farms raised with balanced foods, grains, vitamins and other elements that today benefit this misunderstood animal. In our Latin culture, however, this is one of the most popular and tasty meats, as it requires a minimum of dressing or preparation. In fact sometimes all you need to be seasoned is a pinch of salt and nothing else. For this and other reasons there is a wide variety of recipes with pork.

 

Rice with pork

  • Ingredients
  • 1/2 kilogram of pork.
  • 3 cloves of garlic.
  • 1 tablespoon of salt.
  • 1/4 teaspoon of oregano.
  • 1/4 teaspoon of cumin.
  • 1/4 teaspoon of pepper
  • 1 sour orange or lemon
  • 3 tablespoons of lard.
  • 1 large onion.
  • 1 large green pepper
  • 10 ripe tomatoes, boys.
  • 1 tablespoon of parsley, minced
  • 1 teaspoon of toasted saffron, bija or annatto to color the rice.
  • 1/2 kilogram of long grain rice.
  • 1 liter of water, approximately.

In this recipe, the amount of water depends on the amount of pork, if it is tender, the water is not consumed as much, if it is hard, it requires more cooking and will spend the full liter. When the rice is to be poured into the saucepan, there should be about ¾ cup liquid in which the meat is tenderized.

Instructions

Cut the meat into pieces of about 5 or 6 centimeters, and marinate it with the crushed garlic cloves, the salt, the juice of sour orange or lemon, the oregano, the cumin and the pepper. Keep it in that marinade for about 2 hours, in the refrigerator; put it to cook with all the ingredients of the marinade and, when it dries, add a couple of tablespoons of water so that when it dries it begins to release the fat (it should release almost 3 tablespoons of fat, but if not, add oil or butter up to that amount), make it the sauce with onions, peppers and tomatoes without seedsand well minced. Cook everything around 5 minutes, add the rest of the water and let it boil about 15 minutes more or until the meat is half soft. Add the saffron or bija dissolved in a little water, clean and washed rice, if necessary, and cook covered over medium heat for 30 minutes in a traditional saucepan or 10 minutes in a pressure cooker

 

Leave a Comment