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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 Recipe

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!
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Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Fusion
Calories 701.3 kcal

Ingredients
  

  • 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

Instructions
 

  • 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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Nutrition

Serving: 391gCalories: 701.3kcalCarbohydrates: 42.2gProtein: 34gFat: 42.4gSaturated Fat: 14.6gCholesterol: 132.4mgSodium: 1134.8mgFiber: 1.2gSugar: 1.2g
Keyword < 4 Hours, Beginner Cook, Caribbean, Easy, Long-Grain Rice, Meat, One-Dish Meal, Pork, Rice, White Rice
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