Ingredients
1 1/2 lb pork boneless shoulder
1/4 cup vinegar
1 med onion, chopped
2 cloves garlic, chopped
1/4 tsp crushed red pepper
3 slices bacon
2 cup boiling water
1 cup uncooked regular rice
1/4 cup sliced pimiento-stuffed oliv
2 tbsp snipped parsley
1 1/2 tsp salt
Directions
Trim fat from pork and cut pork into 3/4-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 350F until liquid is absorbed, 25
to 30 minutes. Though Arroz con Carne de Cerdo is a traditional
casserole from the Dominican Republic, it hints of Africa where
highly seasoned combinations of rice and meat are common.
Servings: 4 servings
Pork With Rice & Olives Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Rice; Vegetable
The History of Recipes
We are able to trace the history of meal recipes far back into the far past, at least as far into history as the Egyptians, and maybe further still. However, sadly, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius created some documents detailing recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. During the next few centuries, the powerful and rich competed to offer the best banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and publishing recipes that were common in the better off homes of the day. The revolution that is television gave us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Pork With Rice & Olives recipe.
