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Pork With Rice and Olives (Arroz Con Carne De Cedo-Dominican Rep

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“Wonderful dish that bakes in the oven. Doubles nicely & cooks unattended - good enough to serve guests. I like it spicier & greener - dried habanero (few seeds) & handfuls of parsley from the garden makes an especially nice dish. Serve with fresh pineapple salsa & tossed green salad (full of garden vegies in the summer). Allow 6 hours marinating time - let set in the fridge overnight. Came via email - gourmet-recipes-from-around-the-world, thank you Frank!”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from pork; cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 6 hours.
  2. Fry bacon until crisp; drain.
  3. Remove pork from marinade, reserving marinade.
  4. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain.
  5. Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
  6. Cover and bake at 350 degrees until liquid is absorbed, 25 to 30 minutes.

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