Greetings readers! I am excited to introduce you to a delectable dish that combines the flavors of the Dominican Republic and Puerto Rico into one mouth-watering experience – Pork with Rice and Olives (Arroz Con Carne De Cedo)!
This traditional casserole is a staple in Dominican cuisine, made with boneless pork shoulder, rice, and a variety of herbs and spices. The addition of olives lends a salty bite to this delightful mixture, while bacon adds a savory depth of flavor.
The origin of this dish dates back to colonial times when Spanish conquistadors introduced rice and livestock to the island. Over centuries, locals have added their own spin on the recipe, transforming it into a heartwarming classic.
As you’ll read further into this article, I’ll guide you through how to make this scrumptious meal step-by-step. Be prepared for an explosion of flavors in your mouth as you savor every bite of tender pork and fluffy white rice mixed with the crunch of olives.
Trust me; this dish will not disappoint! So let’s dig in!
Why You’ll Love This Recipe
If you’re looking for a delicious and authentic way to enjoy pork and rice, then you simply must try this Arroz con Carne de Cedo recipe! This Dominican Republic-inspired dish will transport your taste buds straight to the Caribbean with its bold flavors and unforgettable aromas.
Firstly, let’s talk about the star of this recipe – the boneless pork shoulder or “masitas de cerdo”. These savory chunks of meat are simmered in onions, garlic, and bacon until they are fall-apart tender, infusing the dish with an incredible depth of flavor.
But it’s not just the pork that makes this dish so special. The addition of olives, pimiento-stuffed green olives to be exact, gives each bite a pop of briny saltiness that perfectly complements the richness of the meat. And let’s not forget about the subtle heat provided by the crushed red pepper flakes that tantalizes your taste buds just enough without being overwhelming.
That’s not all – the textural contrast between the soft, juicy pieces of pork shoulder and the fluffy white rice is simply divine. And speaking of rice – this recipe calls for boiling water to cook rice which guarantees perfectly cooked rice every time!
In essence, if you crave a meal that provides layers upon layers of flavor while still remaining comforting and hearty. You’ll be hooked on this recipe from your first bite! So, what are you waiting for? Get those pots simmering and explore the vibrant tastes of traditional Dominican cuisine with Arroz con Carne de Cedo.
Here are the ingredients you’ll need to make this tasty Arroz con Carne de Cerdo (rice with pork and olives) recipe:
-1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
-1/4 cup bacon or bacon fat
-1 chopped onion
-4 garlic cloves, minced
-1 chopped red pepper
-2 tablespoons chopped parsley
-1 teaspoon crushed red pepper flakes
-8 pimiento-stuffed green olives, cut in half
-3 cups white rice well washed and drained.
-4 cups boiling water
-1 tablespoon vinegar
-Salt to taste.
Note: If you can’t find pimiento-stuffed green olives, you can use any type of green olives you like.
The Recipe How-To
Now, it’s time to get started on the recipe! Don’t worry, with my detailed instructions and tips, anyone can make this delicious Pork with Rice and Olives dish.
Preparing the Pork
First things first, let’s prepare the boneless pork shoulder for cooking. Cut it into small 1-2 inch chunks and season them with a generous amount of salt.
Next, fry up some bacon in a large pot or Dutch oven until it’s crispy. Remove the bacon and set it aside, but leave the rendered fat in the pot. We’ll use that to cook the pork.
Add the seasoned pork to the pot and cook it in the bacon fat over medium-high heat until it’s browned on all sides. This should take about 5-7 minutes.
Remove the browned pork from the pot and set it aside. In the same pot, sauté onion, garlic cloves, and crushed red pepper flakes until they’re translucent and fragrant.
Now it’s time to add some liquid flavorings to the pot. First, a splash of vinegar will balance out the salty flavors nicely. Then add back in the cooked pork and any accumulated juices.
Cooking The Rice
Next up is cooking our rice. Add white rice to the pot along with enough boiling water to cover everything by about half an inch. Crumble in some of that crispy bacon we cooked earlier for extra yum factor.
Stir everything together thoroughly then bring it all to a boil. Once boiling, reduce heat to low and cover. Let everything simmer together for about 20 minutes, until all of the liquid has been absorbed by the rice and is fully cooked.
Adding The Olives
Finally, let’s add our final ingredient: pimiento stuffed olives! Mix them into the rice and pork mixture, along with some chopped parsley for freshness.
Serve up the delicious Pork with Rice and Olives, garnished with any remaining bacon and parsley. This recipe will make about 4 cups of rice, enough for 6-8 servings. Enjoy!
Substitutions and Variations
The beauty of cooking is that you can always mix and match ingredients to suit your personal taste. In case you want to change some elements of this Pork with Rice and Olives recipe, here are some substitutions and variations that you can try:
– Protein: If you want to stray away from pork, you can use chicken, beef or protein alternatives such as plant-based chik’n by Sweet Earth. Cubed chicken breast is a suitable substitute for masitas de cerdo (pork shoulder). Cook the chicken according to your liking before adding it in the recipe.
– Olives: If olives aren’t your cup of tea, opt for capers, pickles or artichokes. These ingredients provide a similar tangy flavor that cuts through the richness of the dish.
– Jasmine rice: Though arroz con vino (rice with wine) is a traditional accompaniment for carne de cedo, jasmine rice yields a fluffy texture that beautifully hugs the pork and broth. If you don’t have access to jasmine rice, any long-grain white rice works fine. Brown rice takes a bit longer time to cook but has more nutrients than white rice.
– Bacon: Swap bacon with pork crackling or chicharrón de cerdo for an elevated pork flavor experience.
– Heat level: Adjust the spiciness by increasing or decreasing crushed red pepper flakes. For less heat, skip this ingredient altogether.
– Vegetables: Though onion and garlic are staples in most astray recipes, bell peppers, carrots and celery add layers of flavor to this recipe. You can also incorporate peas, corn or spinach towards the end of cooking.
Experimenting with substitutions and variations is all about finding your own signature style. Don’t be afraid to try new things and create your own twist on classic recipes!
Serving and Pairing
Once your pork with rice and olives is ready, it’s time to serve and enjoy this delightful dish that captures the best of Dominican Republic cuisine. This hearty meal is perfect for generous lunch or dinner portions.
To get the most out of your meal, the pork with rice and olives can be served as a standalone dish, accompanied only by a fresh salad on the side. Alternatively, you could elevate the experience with a selection of fresh sides like avocado, plantains or black beans. The dish can also be paired with a bold red wine or even a cold beer to complement its rich and hearty flavors.
This delicious recipe is a traditional one-pot meal that packs everything you need in one plate. It’s hearty, filling and full of flavor, perfect for feeding hungry crowds or an intimate gathering with friends and family. It’s also versatile enough to be enjoyed all year round.
Whether you’re looking for comfort food on a cold winter night or an easy yet nourishing meal during summertime, pork with rice and olives is perfect for any occasion.
Make-Ahead, Storing and Reheating
Planning ahead of time is the key to a stress-free mealtime. And when it comes to making pork with rice and olives, there’s no exception. The good news is that this dish can be made ahead of time and taste even better the next day. That makes it perfect for busy weekdays or weekend gatherings.
If you want to make this pork recipe ahead of time, you can fully cook the dish and store it in an airtight container in your fridge for up to three days. To reheat the pork rice olives, you can microwave it for 1-2 minutes on high or heat it up in a skillet over medium heat until heated through.
If you’re planning to freeze the leftovers for another day, make sure that you let the dish cool down first before transferring it into a freezer-safe container. It’ll keep well in the freezer for up to three months. To thaw, leave the dish in your fridge overnight or let it sit at room temperature for an hour before reheating.
When reheating this arroz con carne de cerdo traditional casserole, add some boiling water or stock to revive its moisture and fluffiness. Remember not to overcook it as it may dry too much and become less flavorful.
In summary, making pork with rice and olives ahead of time not only saves you time but also enhances its flavor. Whether storing it in your fridge or freezer, reheating requires only a few minutes of your time without losing its original taste and texture.
Tips for Perfect Results
To ensure that your Pork with Rice and Olives recipe comes out perfectly, follow these helpful tips. First, be sure to properly season the dish with enough salt and crushed red pepper flakes for the ideal flavor profile. Just remember, a little goes a long way, so be careful not to overdo it.
Another key to success is cooking the boneless pork shoulder until it is tender and juicy. This may take a bit of time, but the end result will be worth it. You can use a slow cooker or pressure cooker for even quicker results.
For optimal texture, toast the rice lightly before adding it to the boiling water. This will help prevent the rice from becoming too mushy, which can happen if it is cooked too long or if too much liquid is added. Also, make sure to rinse the rice thoroughly before cooking to remove any excess starch.
When sautéing the bacon, garlic cloves, and onion in a pan, be sure not to overcook them as this can cause them to become tough and undesirable. Stir them often while cooking until they are softened and fragrant.
To bring out the full flavor of the dish, consider adding pimiento-stuffed olives instead of plain olives. This simple substitution can elevate the taste significantly.
Lastly, remember that this recipe is versatile and can be adapted to your liking or dietary restrictions. For example, you can substitute pork with chicken or even plant-based chik’n for a vegetarian option. Just adjust cooking times accordingly.
By following these tips, you’ll be able to make a flavorful and well-balanced Pork with Rice and Olives that’s sure to impress your guests or family.
In conclusion, this recipe for Pork With Rice and Olives (Arroz Con Carne De Cedo-Dominican Rep Recipe) is truly one of a kind. Its unique blend of flavors will leave your taste buds yearning for more. You can enjoy this dish in its traditional form or mix it up and add your own twist with different variations and substitutions.
Whether you’re looking for a hearty meal to bring comfort to your soul or wanting to impress your friends and family with a tantalizing culinary creation, this recipe is sure to exceed all expectations. So why not add some gusto to your plate and give this recipe a try today?
With its savory blend of boneless pork shoulder, rice, olives, bacon, garlic cloves, crushed red pepper flakes, and other scrumptious ingredients, you’ll be transported straight to the heart of the Dominican Republic with every bite. So don’t wait any longer, grab your apron and get ready to cook up something truly amazing!
Pork With Rice and Olives (Arroz Con Carne De Cedo-Dominican Rep Recipe
- 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
- 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.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.