Rice with Pork
|Boneless lean pork||1 Pound, cut into 1 -inch cubes|
|Rice grain||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Onion||1 Medium, finely chopped|
|Red hot chilies/Fresh green hot chili||1 , stemmed, seeded and chopped (Fresh)|
|Bay leaf||1 , crumbled|
|Chopped fresh parsley||1 Tablespoon (Preferably Flat-Leafed Parsley)|
|White distilled vinegar||2 Tablespoon|
|Boiled ham||1 Ounce, coarsely chopped to make 1/4 cup (60 Milliliter)|
|Bacon slices||2 , coarsely chopped|
|Pureed tomato||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, drained well and rinsed (Preferably Spanish Type)|
|Pimiento-stuffed green olives||12 Small, halved|
|Boiling water||1 Quart|
Mix together the pork, garlic, onion, chili, bay leaf, parsley, vinegar, salt, ham and bacon, and marinate at room temperature for about an hour.
In a heavy saucepan, heat the lard and fry the marinated mixture for two or three minutes.
Add the pureed tomato, the rice, capers, olives and boiling water.
Stir to mix, bring to a boil, cover and cook over very low heat until the rice is tender and has absorbed all of the liquid, about 20 minutes.