|
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. |
|
