Yellow Rice with Golden Bacon and Creole Sauce

75 min
This dish is a celebration of pork and rice at their best Creole expression. The star is the pork belly, which undergoes double cooking: first it is slowly boiled in an aromatic broth with citrus fruits and spices to ensure its tenderness, and then it is sealed over high heat to obtain a golden and crisp surface. It is served over grainy and very tasty yellow rice, cooked in the same pork broth and enriched with a dressing of onion, garlic, toothpick and the unmistakable scent of pumpkin loche. It is topped with fresh avocado and a Creole sauce for a touch of acidity.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot.
  • + Large skillet or wok.
  • + Rice cooker.
  • + Cutting board and knife.
  • + Grater.
  • + Skimmer.

INSTRUCCIONES

Step 1:

Cook the Bacon. In a large pot, place the bacon cubes. Add the carrot, onion, garlic, kion, orange peel, bay leaf, star anise, peppercorns and a good pinch of salt. Cover everything with water. Bring to a boil and cook over medium heat for 30-40 minutes, or until the bacon is tender.

Step 2:

Brown the Bacon. Remove the bacon pieces from the broth with a skimmer. Strain the broth and reserve it, it's liquid gold for rice! Heat a jet of oil in a skillet over high heat and seal the cooked bacon cubes on all sides until golden brown and crisp. Take them out and reserve them.

‍Step 3:

Prepare the Rice Dressing. In a pot, heat oil over medium heat and sauté the garlic and chopped onion until translucent. Season with salt, pepper, cumin, toothpick and oregano. Cook for 3 minutes.

Step 4:

Building Flavor. Add the grated loche, lemon zest and yellow chili paste to the pot. Mix well and cook for 5 more minutes.

Step 5:

Cook the Rice. Add the raw rice to the dressing and stir for a couple of minutes to soak up all the flavor (crisp). Pour in 3 cups of the pork broth you reserved. Add the diced carrot and bell pepper.

Step 6:

Perfect Granate. Stir one last time, bring to a boil, lower the heat to a minimum, cover the pot and cook for 18 to 20 minutes without uncovering. After the time has elapsed, turn off the heat and let the rice sit covered for 10 more minutes. Finally, disgrate it with a fork.

Step 7:

Serve. Serve a generous bed of yellow rice. Arrange the pieces of golden bacon on top. Top with fresh avocado slices and a good serving of Creole sauce.

TIPS

  • + Double Cooking: The technique of first boiling and then frying the bacon guarantees a perfect result: an incredibly tender meat on the inside with a golden and delicious texture on the outside.
  • + The Flavor is in the Broth: Using the broth from cooking bacon to make rice is the secret that unites the whole dish. This liquid is full of all the pork flavor and aromatics.
  • + The Aroma of Loche: Don't underestimate the power of the pumpkin loche. Grating it and adding it to the rice dressing gives it a scent and a sweet and deep flavor that is characteristic of northern Peruvian cuisine.
  • + Granated Rice: For your rice to be perfectly grainy, respect the liquid proportions and, above all, do not uncover the pot during cooking and let it rest for as long as indicated.