- 1/2 kilogram of pork
- 3 garlic cloves
- 1 tablespoon of salt
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- 1 sour orange or lemon
- 3 tablespoons lard
- 1 large onion
- 1 green pepper
- 2 ripe tomatoes
- 1 tablespoon parsley, chopped
- 1 teaspoon saffron, bijol or bija
- 2 cups long grain rice
- 1 liter of water
Cut the meat into pieces of almost 5 or 6 centimeters, and season it with the crushed garlic cloves, salt, sour orange or lemon juice, oregano, cumin and pepper. Keep it in that marinade for about 2 hours, in the refrigerator.
After that time, cook it with all the marinade ingredients. Add a couple of tablespoons of water so that as the meat dries it begins to release the fat. When the meat is almost ready, add the onion, pepper and tomatoes, seeded and finely chopped.
Cook everything for about 5 minutes, add the rest of the water and let it boil for about 15 more minutes or until the meat is tender. Add the saffron or bija dissolved in a little water, the clean and washed rice, if necessary. Stir and lower the heat to medium intensity.
Cook it covered over medium heat for 30 minutes in a traditional casserole or 10 minutes in a pressure cooker.
Enjoy your meal!!