Makes: Serves 6
Preparation Time: 1 hour and 20 minutes, plus the time to marinate
Level: Medium
INGREDIENTS
- 1 KG OF PORK BACKBONE
- 1 ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 1 DEDO-DE-MOÇA PEPPER, DESEEDED AND CHOPPED
- 1 TEACUP OF WHITE WINE
- 2 TABLESPOONS OF LARD OR CORN OIL
- 3 TEACUPS OF WHITE RICE
- ½ BUNCH OF GREEN ONIONS, CHOPPED
- ½ BUNCH OF PARSLEY, CHOPPED
- SALT TO TASTE
PREPARATION
Cut the backbone into medium sized pieces. Make a marinade with ½ onion, 1 garlic clove, the dedo-de-moça pepper, wine and salt. Cover the meat and let it rest for at least one 1 hour. Heat up the lard and sear the backbone on all sides; cover with water and cook until the liquid dries. Add the rice, onions, and remaining garlic; braise until the rice is glossy. Cover with 6 teacups of water. When the backbone and the rice are cooked, turn off the heat, adjust the seasoning and finish with the green onions and parsley.
