Pork rice (Arroz con carne de puerco)


½ kilogram pork
3 cloves of garlic
1 tablespoon salt
¼ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon pepper
1 Seville orange or lemon
3 tablespoons pork lard
1 large onion
1 large green pepper
10 small ripe tomatoes
1 tablespoon finely chopped parsley
1 teaspoon saffron, annatto or achiote to color the rice
1 liter of water, approx.
½ kilogram long-grain rice

Cooking instructions: 

Cube the meat into 5 or 6 cm. bits and marinate it in the crushed garlic cloves, the salt, the Seville orange or lemon juice, the oregano, the cumin and the pepper.

Keep it in the marinade for about 2 hours in the refrigerator; then cook it along with all the marinade ingredients and when it dries, add a couple of spoonfuls water to let the meat shed some fat (it must shed almost 3 tablespoons of fat, but if it doesn't, add oil or lard to reach that amount) and use it for the sauce adding the onion, the green pepper and the seedless chopped tomatoes.

Cook for about 5 minutes, add the rest of the water and let it boil for approx. 15 additional minutes or until the meat is just a little tender.

Add the saffron or annatto diluted in some water, the rice (after washing it if necessary) and cook covered over medium heat for 30 minutes in a traditional pot or 10 minutes in a pressure cooker.

In this recipe the amount of water depends on the quality of the pork: if it is tender, the water won't be reduced much, if it is tough, it requires longer cooking time and the liter of water will evaporate completely. When you are about to add the rice, make sure there is ¾ cup of liquid left in the pot.