Pork with Rice and Olives
(Arroz con Carne de Cedo — Dominican Republic)

Yield: 4 servings

Ingredients

• 1 1/2 pounds boneless pork shoulder
• 1/4 cup vinegar
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/8 to 1/4 teaspoon crushed red pepper
• 3 slices bacon
• 2 cups boiling water
• 1 cup uncooked regular rice
• 1/4 cup sliced pimento stuffed olives
• 2 tablespoons minced parsley
• 1 1/2 teaspoons salt

Instructions

1. Trim fat from pork; cut pork into 3/4 inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl.
2. Cover and refrigerate, stirring occasionally, at least 6 hours.
3. Fry bacon until crisp; drain. 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 F until liquid is absorbed, 25 to 30 minutes.