Pork with rice and olives
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork boneless shoulder |
| ¼ | cup | Vinegar |
| 1 | Med onion, chopped | |
| 2 | Cloves garlic, chopped | |
| ¼ | teaspoon | Crushed red pepper |
| 3 | Slices bacon | |
| 2 | cups | Boiling water |
| 1 | cup | Uncooked regular rice |
| ¼ | cup | Sliced pimiento-stuffed oliv |
| 2 | tablespoons | Snipped parsley |
| 1½ | teaspoon | Salt |
Directions
Trim fat from pork and cut pork into ¾-inch cubes. Mix together pork, vinegar, onion, garlic and red pepper in glass or plastic 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 together pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. Cover. Bake at 350F until liquid is absorbed, 25 to 30 minutes. Though Arroz con Carne de Cerdo is a traditional casserole from the Dominican Republic, it hints of Africa where highly seasoned combinations of rice and meat are common.