Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
Description
What is better than brown rice pilaf? How about a brown rice pilaf with pork, and pork fat!
Ingredients
- 1 lb pork belly, rib end (skin removed)
- 3 clv garlic
- 2 t kosher salt
- 1 t ground black or white pepper
- 3 c long grain brown rice
- 1 q low-sodium chicken broth
- 1 c water
- 2 T soy sauce
Instructions
Place a 4-quart cast iron dutch oven over medium-high heat while preparing the pork and garlic. Pre-heat the oven to 350F.
Cube the pork belly into half-inch chunks and mince the garlic cloves. Add the cubed pork and minced garlic, along with the salt and ground pepper, into the heated dutch oven and lightly-brown the meat. When the meat is lightly browned, reduce the heat to medium, add in the rice and stir until coated and starts to be translucent. Pour in the chicken broth, water and soy sauce, then bring to a boil.
Cover the dutch oven and place into pre-heated oven. Bake for 1.5 hours, or until the rice is just about cooked (a bit softer than al dente), and remove from oven. Leave the dutch oven covered and set aside for 10 minutes before fluffing the rice with a fork.
Notes
For a spicy version of the pilaf, add in your favorite hot sauce or chili powder while browning the meat. Another option would be to add fresh or dried peppers along with the brown rice.
Another twist on the pilaf can be made by replacing the water with young coconut juice (not coconut milk or cream).
Serve with steamed broccoli or any other prepared dark greens.
