Locrio de Chicharrón de Cerdo Recipe (Rice & Pork Crackling)

Ingredients

• 2 lbs chicharrón de cerdo ([0.9 kg] (pork cracklings))
• 4 cup rice (long grain)
• 2 tablespoons vegetable oil ((corn, peanut or soy))
• 1 cup tomato sauce
• 1/4 cup diced bell peppers
• 1 teaspoon oregano (dry, ground)
• 1 cup diced carrot ((optional))
• 1 tablespoon mashed garlic
• 1/4 teaspoon pepper (freshly-cracked, or ground)
• 1/4 cup pitted green olives ( of your preference)
• 1 cup auyama (kabocha squash) ((West Indian pumpkin), diced)
• 1 teaspoon cilantro (finely chopped)
• 1 tablespoon salt

Instructions

1. 1

   --- 1. Chop chicharrones ---

2. 2

   Chop chicharrones: Cut the chicharrón into 1½" [5 cm] pieces.

3. 3

   --- 2. Heat vegetables ---

4. 4

   Heat vegetables: Heat the oil over low heat in 4 qt [4 lt] cast aluminum or iron pot.

5. 5

   --- 3. Heat chicharrón ---

6. 6

   Heat chicharrón: Add chicharrón and heat-through. Add bell pepper, oregano, carrot, garlic, black pepper, olives, auyama, cilantro, and salt. Simmer until everything is heated through.Add tomato sauce and stir to combine. Add 7 cups of water, increase heat to medium and bring to a boil.

7. 7

   --- 4. Cook rice ---

8. 8

   Cook rice: Add the rice and stir often to prevent it from sticking to the pot. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat for 15 minutes, uncover and stir bringing the rice from the bottom to the top. Cover and cook another 5 minutes.Taste rice for "doneness"; it should be firm but tender inside. If necessary, cover and simmer for another 5 minutes.

9. 9

   --- 5. Serving ---

10. 10

    Serving: Serve with tostones and avocado slices.