Pork With Rice And Olives Arroz Con Carne De Cedo Dominican Rep Recipes

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PORK WITH RICE AND OLIVES (ARROZ CON CARNE DE CEDO-DOMINICAN REP



Pork With Rice and Olives (Arroz Con Carne De Cedo-Dominican Rep image

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!

Provided by Busters friend

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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 until liquid is absorbed, 25 to 30 minutes.

Nutrition Facts : Calories 701.3, Fat 42.4, SaturatedFat 14.6, Cholesterol 132.4, Sodium 1134.8, Carbohydrate 42.2, Fiber 1.2, Sugar 1.2, Protein 34

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