Rice with Caramelized Pork
This rice with caramelized pork is a practical, flavorful recipe that is perfect for a family Sunday lunch. The pork is seasoned with salt, black pepper, oregano, garlic and lemon juice, then fried with melted sugar to gain a beautiful color and a lightly caramelized flavor. It is then cooked with bell peppers, red onion, fresh herbs, paprika and rice, creating a complete one-pot meal.
Equipment
- bowl For seasoning the pork.
- Large skillet or pot For frying the pork, caramelizing and cooking the rice.
- knife For chopping garlic, onion and bell peppers.
- cutting board For supporting the ingredients while cutting.
- spoon or spatula For mixing the pork, vegetables and rice.
- lid For helping cook the pork and rice.
Ingredients
- 600 g pork pieces
- salt to taste
- black pepper to taste
- oregano to taste
- 6 cloves chopped garlic
- 1 juiced lemon
- 1 tablespoon sugar
- oil for frying
- 2 cups water
- 1 chopped red bell pepper
- 1 chopped red onion
- fresh parsley and green onion to taste
- 1 chopped green bell pepper
- 1 cup uncooked rice
- 1 teaspoon paprika
Instructions
- Place the pork in a bowl.
- Season with salt, black pepper, oregano, three chopped garlic cloves and lemon juice.
- Mix very well so the seasoning coats all the meat.
- Heat a large skillet or pot with a little oil and add the sugar.
- Let the sugar melt completely, without burning.
- Add the seasoned pork and fry well, stirring so all pieces caramelize.
- When the pork is well browned, add one cup of water, cover and cook for 10 minutes.
- Uncover and let the pork become drier.
- Add the red bell pepper, red onion, fresh herbs, the remaining three chopped garlic cloves and green bell pepper.
- Mix very well to combine the vegetables with the pork.
- Add the uncooked rice, paprika and one more cup of water.
- Mix well, cover the pan and cook until the rice is tender and the liquid is absorbed.
- Stir gently, turn off the heat and serve hot.
Video
Notes
The sugar should melt before adding the meat, but do not let it burn or it may become bitter. Stir the pork while frying so it caramelizes evenly and gains color. The first cup of water helps cook and tenderize the pork before adding the vegetables and rice. If needed, add a little more water while the rice cooks. Serve hot with a simple salad or sautéed vegetables.
Nutrition
Calories: 520kcalCarbohydrates: 43gProtein: 34gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 780mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 1050IUVitamin C: 65mgCalcium: 55mgIron: 3mg
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