| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dominica |
Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork boneless shoulder |
| 1/4 |
c |
Vinegar |
| 1 |
|
Med onion, chopped |
| 2 |
|
Cloves garlic, chopped |
| 1/4 |
ts |
Crushed red pepper |
| 3 |
|
Slices bacon |
| 2 |
c |
Boiling water |
| 1 |
c |
Uncooked regular rice |
| 1/4 |
c |
Sliced pimiento-stuffed oliv |
| 2 |
tb |
Snipped parsley |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Trim fat from pork and cut pork into 3/4-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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”