Pork with Rice & Olives
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork shoulder
boneless |
|
| ¼ | cup |
vinegar
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 3 | slices |
bacon
|
|
| 2 | cups |
water
boiling |
|
| 1 | cup |
rice
uncooked |
|
| ¼ | cup |
olives
pimiento-stuffed |
*
|
| 2 | tablespoons |
parsley leaves
snipped |
|
| 1 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork shoulder
boneless |
|
| 59 | ml |
vinegar
|
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 3 | slices |
bacon
|
|
| 473 | ml |
water
boiling |
|
| 237 | ml |
rice
uncooked |
|
| 59 | ml |
olives
pimiento-stuffed |
*
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 7.5 | ml |
salt
|
|
Directions
Trim fat from pork and cut pork into ¾ inch cubes.
Mix together pork, vinegar, onion, garlic and red pepper in glass or plastic bowl.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Fry bacon until crisp.
Drain. Remove pork from marinade, reserving marinade.
Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides.
Drain. Mix together pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
Cover. Bake at 350℉ (180℃) until liquid is absorbed, 25 to 30 minutes.
