Pork with Rice & Olives

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.