Recipe for cooking pork with rice and olives
Recipes from the Caribbean :: Caribbean Main Dish Meats
1 1/2 lb. (one and a half lbs. ) boneless pork shoulder
1/4 c. vinegar
1 med. onion, chopped
2 cloves garlic, chopped
1/8 to 1/4 tsp. crushed red pepper
3 slices bacon
2 c. boiling water
1 c. uncooked regular rice
1/4 c. sliced pimento-stuffed olives
2 Tbsp. minced parsley
1 1/2 tsp. salt
Trim fat from pork; cut pork into 3/4-in. 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 every side; drain. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees fahrenheit until liquid is absorbed, 25 to 1/2 an hour.
Yields 4 servings.
