🫙 From the Spice Rack
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...
maineasy
Ingredients8 items
Ingredients
- 11/2 pounds boneless pork shoulder
- 1/4cupvinegar
- 1medium onion, chopped
- 2clovegarlic, chopped
- 1/8to 1/4 teaspoon crushed red pepper
- 3slices bacon
- 2cupboiling water
- 1cupuncooked regular rice
Directions
- 1
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,
- 2
cut pork into 3/4-inch cubes
- 3
Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl
- 4
Cover and refrigerate, stirring occasionally, at least 6 hours
- 5
Fry bacon until crisp
- 6
Remove pork from marinade, reserving marinade
- 7
Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides
- 8
Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole