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Pork Dirty Rice with Belly Cracklings and Avocado
PORK FOODSERVICE19Ingredients
50Minutes
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Description
Recipe courtesy of Chef Mario Pagán
Ingredients
US|METRIC
4 SERVINGS
- 2 oz. fennel (sliced)
- 2 oz. Vidalia onion (sliced)
- butter (as needed)
- 3 oz. avocado (diced)
- 3 egg whites (boiled and chopped)
- 1 oz. cilantro (micro)
- 4 oz. pork belly
- 4 oz. morcilla (blood sausage casing removed)
- 2 oz. Spanish olive oil
- 1 cup bomba rice (Spanish, or regular medium grain rice)
- 2 cups chicken stock
- 2 oz. Spanish olive oil
- 1 tsp. garlic powder
- 1 tsp. annatto paste
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. bay leaf (crushed)
- 1 tsp. onion powder
- 1 tsp. cayenne
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Directions
- Rice:
- Sauté blood sausage in olive oil, and crumbling the sausage.
- Add the rice stirring on high heat for two minutes.
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