Food Pantry Meal: Crispy Pork & Rice
Crispy Pork and Rice Recipe
- Set a pot on medium heat. Once hot, add oil, garlic and onions. Sautee until the onions turn brown and somewhat translucent, about 3 minutes. Then add the rice and oregano, then stir and mix everything together, ensuring each grain of rice is covered in the mix. Add the liquid, then cover and cook until the liquid has been absorbed and the rice is to your desired liking, about 18 – 20 minutes. Lastly, fold in the corn and peas. Set aside.
- Bring a nonstick skillet to high heat and once hot, add olive oil and pork. Chop up and shred the pork (or chicken) as it cooks in the skillet using a spatula, then add the seasonings and stir. Let the pork rest in the skillet for about a minute WITHOUT touching it, so the edges get crispy. Then continue stirring and mixing with the spatula, about 3 – 4 minutes. Season to taste with sea salt & pepper, then set aside.
- In a small bowl, mix together the ingredients for the pear sauce. Using the same skillet as the pork, set it on low-medium heat, then pour in the sauce. Continuously stir the sauce so it thickens. If it is boiling or simmering, the skillet is too hot and the sauce will get slimy so be careful. Once you’ve reached your desired consistency, remove it from the heat immediately.
- Bring everything together. The rice, crispy pork and then the pear sauce. If you have it, garnish with fresh cilantro.
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