Arroz con Tocino (Rice with Salt Pork)
By Von DiazPublished on December 21, 2022
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
This old-school twist on classic white rice pairs particularly well with Habichuelas Guisadas con Calabaza. Salt pork can vary in saltiness and funk, so rinse it well and pat it dry with a clean towel before dicing, and adjust the salt to taste. If you can't find salt pork, you can substitute diced thick-cut bacon. Any short-grain white rice will work here; we developed this recipe with sushi rice. Do not rinse the rice before cooking as it will retain moisture and become mushy.
Instructions
- Cook salt pork and oil in large saucepan over medium heat, stirring often, until pork is browned and fat has rendered, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until edges of grains are translucent, about 2 minutes.
- Stir in water and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid falls below surface of rice and rice is dotted with small bubbling holes, 7 to 10 minutes.
- Reduce heat to low, cover, and cook for 17 minutes. Off heat, let rice rest, covered, for at least 10 minutes. Check to ensure rice is fully cooked; if rice is slightly underdone, let sit, covered, until fully tender, 5 to 10 minutes longer. Fluff rice with fork and season with kosher salt to taste. Serve.
Time
50 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This garlicky rice that is studded with bits of salty pork is not only intensely satisfying on its own but also makes the perfect accompaniment to our Habichuelas Guisadas con Calabaza (Stewed Red Beans with Calabaza). Our recipe, developed by Von Diaz, began with removing the rind of the salt pork to eliminate the chewy bits and then rinsing the pork to tame the saltiness and funk. Cooking the pork over moderate heat kept it from browning too quickly, allowing ample time for the plentiful fat to fully render. Toasting the rice briefly in the hot liquid fat helped it cook up fluffier. Finally, resting the rice after steaming ensured that each grain was fully cooked and tender throughout.
Before You Begin
This old-school twist on classic white rice pairs particularly well with Habichuelas Guisadas con Calabaza. Salt pork can vary in saltiness and funk, so rinse it well and pat it dry with a clean towel before dicing, and adjust the salt to taste. If you can't find salt pork, you can substitute diced thick-cut bacon. Any short-grain white rice will work here; we developed this recipe with sushi rice. Do not rinse the rice before cooking as it will retain moisture and become mushy.
Instructions
- Cook salt pork and oil in large saucepan over medium heat, stirring often, until pork is browned and fat has rendered, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until edges of grains are translucent, about 2 minutes.
- Stir in water and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid falls below surface of rice and rice is dotted with small bubbling holes, 7 to 10 minutes.
- Reduce heat to low, cover, and cook for 17 minutes. Off heat, let rice rest, covered, for at least 10 minutes. Check to ensure rice is fully cooked; if rice is slightly underdone, let sit, covered, until fully tender, 5 to 10 minutes longer. Fluff rice with fork and season with kosher salt to taste. Serve.
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