Pork With Rice And Olives Recipe | Caribbean Recipes | Arroz Con Carne De Cedo Recipe
How to prepare "pork with rice and olives"
pork with rice and olives (arroz con carne de cedo — dominican republic)
1 1/2 pounds boneless pork shoulder
1/4 cup vinegar
1 medium onion, chopped
2 cloves garlic, chopped
1/8 to 1/4 teaspoon crushed red pepper
3 slices bacon
2 cups boiling water
1 cup uncooked regular rice
1/4 cup sliced pimento-stuffed olives
2 tablespoons minced parsley
1 1/2 teaspoons salt
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.
fry bacon until crisp; drain. remove pork from marinade, reserving marinade. cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain. mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. cover and bake at 350 degrees f until liquid is absorbed, 25 to 30 minutes.
yields 4 servings.
