Pork with Rice Onions and Tomatoes
|Boneless lean pork||3 Pound, cut into cubes|
|Lean salt pork||4 Ounce, with the rind removed, cut into lardons 1 1/2 inches or 4 centimeter long|
|Olive oil||2 Tablespoon|
|Onions||2 Small, sliced|
|Unprocessed rice||1 Cup (16 tbs) (In Raw Form)|
|Beer||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), mashed|
|Ground saffron/Ground turmeric||1⁄4 Teaspoon|
|Bay leaf||1 , crumbled|
|Tomatoes||1 Pound, peeled, chopped (4 Small Sized, 1/2 Kilogram)|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
Blanch the salt-pork lardons in boiling water for 10 minutes.
Drain, dry and brown them lightly with the olive oil in a skillet over medium heat.
Drain the lardons and place them in a 3-quart [3-liter] enameled iron casserole.
Make sure that the cubes of pork are as dry as possible.
Increase the heat and brown the pork cubes, a few pieces at a time, in the fat remaining in the skillet.
Place the cubes in the casserole as they brown, taking them from the skillet with a slotted spoon so that you do not transfer too much oil to the casserole.
Reduce the heat under the skillet and brown the onions lightly.
Then put these in the casserole.
Keeping the skillet over medium heat, use a wooden spoon to stir your rice into the oil until the rice turns a milky color.
Remove the rice and place this in a separate bowl.
Remove as much fat as possible from the skillet, then add the beer and stir with the wooden spoon over high heat, scraping and scouring coagulated fragments from the bottom and sides of the pan.
When all has been cleaned and the frothing has subsided, pour this into the casserole.
Add the stock to the casserole so that the meat is covered; salt and pepper to taste.
Add the garlic and the herbs.
Bring to the simmering point, cover tightly and place the casserole in the lower part of a preheated 325° F. [170° C] oven.
Simmer slowly for one hour.
Remove the casserole from the oven and stir in the tomatoes.
Again on top of the stove, bring to the simmering point.
Then place it in the oven for one and a half to two hours, after reducing the oven temperature to 250° F. [130° C.].
At the end of this time the meat should be completely tender.
Take the casserole from the oven and place it to one side.
Increase the oven temperature to 375° F. [190° C.].
What little fat there is should have risen to the top, so tilt the casserole and skim off this fat.
You should have about 2 to 2 1/2 cups [1/2 liter to 625 ml.] of liquid.
Stir in the rice (adding more stock if the pork mixture looks a bit dry).
Bring the casserole to the simmering point on top of the stove, cover and pop it back into the oven.
The casserole needs to be kept at full simmer for 20 minutes so that the rice cooks.
At no time during this period must you stir or disturb it.
Remove the casserole from the oven and check your seasoning, adjusting to taste.
Just before serving, delicately fold in the cheese so that it permeates the dish.