Rice with Roast Meat

Name: Rice with Roast Meat (Arroz Apastelado con Pernil)
Cuisine: Puerto Rican
Ingredients: Left-overs from a roast leg of lamb, veal, or fresh pork, including both meat and bone; Left-overs from a roast leg of lamb, veal, or fresh pork, including both meat and bone; Left-overs from a roast leg of lamb, veal, or fresh pork, including both meat and bone; 1 tablespoon salt; 1 quart (4 cups) water; 1 tablespoon lard or vegetable oil; 1 tablespoon lard or vegetable oil; 2 ounces lean cured ham, washed and diced; 1 ounce salt pork, washed and diced; 1 green pepper, seeded, chopped; 2 cloves garlic, peeled, chopped; 1 onion, peeled, chopped; 3 sweet chili peppers, seeded, chopped; 1 tomato, chopped; 6 fresh culantro leaves, chopped; 6 olives, stuffed with pimientos; 1 teaspoon whole dried orégano, crushed; 1 teaspoon capers; 6 olives, stuffed with pimientos; 3 tablespoons tomato sauce; 2 tablespoons fat or Achiote Coloring; 2 tablespoons fat or Achiote Coloring; 1½ cups rice, thoroughy washed and drained; Plantain leaf

Arroz Apastelado con Pernil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

Left-overs from a roast leg of lamb, veal, or fresh pork, including both meat and bone

Americas
Main course
Gluten-free
Caribbean
Puerto Rico

Method

Separate meat from bone of roast. Cut meat into chunks and reserve.
Boil bone in water and salt included in B, for 15 minutes, to make a broth. Strain and reserve broth.
In a large caldero or heavy kettle, heat fat included in C and brown rapidly salt pork and ham. Reduce heat to low and sauté rest of i