Pork with Rice and Olives
(Arroz con Carne de Cedo — Dominican Republic)
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
Trim fat from pork; cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Fry bacon until crisp; drain. Remove pork from marinade, reserving marinade.
Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain.
Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
Cover and bake at 350 degrees F until liquid is absorbed, 25 to 30 minutes.
Yields 4 servings.