Name: Puerco con Arroz Amarillo y Quimbombó (Pork with Yellow Rice and Okra)
Yield: Serves 6 generously
Cuisine: Cuban creole
Ingredients: ½ teaspoon Salsa Picante de Don Justo (Don Justo’s Hot Sauce) or other hot sauce to taste (optional); Freshly ground black pepper to taste (optional); Vegetable oil for deep-frying (optional); 1 cup fresh or canned diced tomatoes, with their juices; 2 pounds lean pork, cut into 1-inch cubes; 1½ cups chopped bell pepper, preferably ½ cup each green, yellow, and red; ½ teaspoon bijol (annatto seed seasoning); ¼ cup olive oil; ⅓ cup fresh lime juice; 1 teaspoon salt, or to taste; 4 to 6 cloves garlic, peeled and lightly crushed but left whole; 1 cup chopped onion; ⅓ pound fresh or frozen okra; 1 cup Valencia or Arborio rice; 2⅔ cups chicken broth or water

Preparation info

Serves
6
generously

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

Okra was first brought to Cuba by African slaves. On Cuban sugar plantations in the seventeenth century the cooks were usually African. These skillful women and men combined foods they were familiar with, like okra and plantains, with Spanish and Native American ingredients. This was the beginning of what would become Cuban creole cuisine.

Serve the pork with hot crusty Pan Cubano (Cuban Bread).