14 January 2009

Pantry Dinner: Diced marinated pork with bacon, cilantro, rice, and beans

Hello -

(This post is for the "benefit" of my Facebook friends.) From time to time I like to share my culinary adventures and mishaps. In the middle of cooking this, I thought that it was going to trainwreck into disaster-land - but somehow it all came together. Fortunately this is a keeper for me, rather than an entry from the diary of my disqualification from Home Top Chef. Not yet at least.

  • 2 boneless pork chops cut into 1"-cubes
  • 1 can of black beans
  • 1 can of kidney beans - open and drain the beans now so you don't burn the garlic later
  • 1/2-ish cup of chicken stock
  • handful of cilantro, chopped
  • 1 cup of Chiavetta's marinade (come to think of it, it's unlikely you'd have this on hand, but I suppose salting the pork would get you halfway there) (thank you Bridget)
  • 2 cloves garlic, diced
  • 5 pieces of good bacon - e.g. Boar's Head - sliced into 1/2"-wide fingers
  • 1 little packet of Sazon Goya (why we have this I have no idea)
  • Juice of 1 lime
  • Rice, like a few cups of brown or white rice

Find yourself a decent sautee pan, like a heavy Calphalon
  1. Put the pork cubes into a bowl or bag and marinate in Chiavetta's for 15-30 minutes
  2. Fry the bacon fingers (excuse me, lardons) on medium-low heat until they're done, remember to flip them, and transfer to a paper towel-covered-plate
  3. Turn heat up to medium-high
  4. Place the pork cubes into the pan, shaking off the marinade, for about 4 minutes per side. Check the pork to make sure you don't over-cook it. They should brown nicely.
  5. Transfer pork to a bowl and set aside
  6. Turn heat back down to medium-low and sautee the garlic until fragrant
  7. Add the cilantro
  8. Make sure you don't burn the #&@! garlic, tough guy!
  9. Add both kinds of beans
  10. Stir up all that goodness
  11. Add the chicken stock, Sazon Goya, pork cubes, bacon, and stir
  12. Bring to a boil
  13. Bring down to a simmer, add the lime if you actually have it
  14. Reduce it until you're tired of reducing it; the goal here is to keep it wet
  15. Cover the pan
  16. Taste it and marvel at your impromptu brilliance
  17. When the rice is done, feel free to add it to the pan and mix well, and let it simmer some more. Add some chicken stock to keep it moist, if needed.
  18. When your tired family comes home from their play date, feed them, and bask in your own glory

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