|Pork roast||2 Cup (32 tbs) (Leftover)|
|Rindless bacon rashers||2 , chopped|
|Onions||2 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Tabasco sauce||2 Drop|
|Ground black pepper||To Taste|
|Rice||1 Cup (16 tbs)|
|Hot water||1 1⁄2 Cup (24 tbs)|
Trim most of fat from pork before cutting into cubes and measuring.
Fry bacon in a frying pan (with lid) until almost crisp, add onion, garlic and butter.
Cover pan with lid and saute until onion is soft.
Stir in wine, tomatoes, tomato paste, herbs, paprika, Tabasco sauce, salt, pepper and sugar.
Cook for 2 minutes, then stir in rice and hot water.
Stir well to blend and cover tightly when mixture comes to the boil, reduce heat and simmer, stirring occasionally, for 25 minutes.
Stir in pork and heat through.