Rice Casserole with Pork

Name: Rice Casserole with Pork (Arroz Com Porco)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: For 4–6 people
Cuisine: Brazil
Ingredients: 700 ml/1¼ pints/3 cups water; 1 kg/2 lb 3 oz/4½ cups pork: shoulder or leg meat, cut into 2.5-cm/1-inch cubes; 112 ml/4 fl oz/½ cup dry white wine; ½ tsp salt; 1 red chilli, de-seeded and chopped; or ½ tsp Tabasco; 340 g/12 oz/½ cups long grain rice; 2 tbsp vegetable or olive oil; 2 tbsp vegetable or olive oil; 1 medium onion, chopped; 1 green sweet/bell pepper, deseeded and diced; 1 green sweet/bell pepper, deseeded and diced; 1 clove garlic, chopped; 112 ml/4 fl oz/½ cup white vinegar; 2 cloves garlic, crushed; 1 medium onion, finely chopped; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 tbsp chopped coriander/cilantro leaves; 1 tbsp chopped coriander/cilantro leaves; 1 red chilli, de-seeded and chopped; or ½ tsp Tabasco; 15 g/½ oz butter; 112 g/4 oz freshly grated Parmesan cheese; 2 tbsp reserved for garnish; 112 g/4 oz/½ cup boiled ham, diced

Arroz Com Porco

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
1 hr 25

Appears in

The Rice Book

By Sri Owen

Published 1993

About

For this recipe, and for several other Latin American rice dishes, I must thank Elisabeth Lambert Ortiz. This one is from Brazil.

Ingredients

1 kg/2 lb 3 oz/4½ cups pork

Americas
Brazil
United States
Stew
Spicy

Method

Mix all the ingredients for the marinade in a glass bowl. Put in the pork cubes and turn them well so all surfaces are covered in the marinade. Cover the bowl and refrigerate for 8 hours or overnight, turning the meat over once or twice.

Lift out the pork cubes and pat them dry with kitchen paper. Strain and reserve the marinade. Discard the solids. Heat the oil in a casserole or saucep