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Pork with Rice & Olives

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds pork shoulder
boneless
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¼ cup vinegar
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1 medium onions
chopped
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2 cloves garlic
chopped
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¼ teaspoon red pepper flakes
crushed
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3 slices bacon
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2 cups water
boiling
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1 cup rice
uncooked
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¼ cup olives
pimiento-stuffed
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2 tablespoons parsley leaves
snipped
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1 ½ teaspoons salt
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Ingredients

Amount Measure Ingredient Features
680.4 g pork shoulder
boneless
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59 ml vinegar
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1 medium onions
chopped
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2 cloves garlic
chopped
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1.3 ml red pepper flakes
crushed
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3 slices bacon
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473 ml water
boiling
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237 ml rice
uncooked
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59 ml olives
pimiento-stuffed
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3E+1 ml parsley leaves
snipped
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7.5 ml salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 61338% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 1161mg 48%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 5%
Sugars g
Protein 99g
Vitamin A 3% Vitamin C 11%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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