Rice with Iberian pork loin, finger-licking recipe
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Total: 45 min Diners: 2
Oh, rice. If it weren’t for the fact that it’s refined carbohydrates that shouldn’t be abused, it’s something I could eat every day. In that aspect I confess that I don’t look like a Galician, because if they give me the choice between rice and potatoes, without hesitation, I choose the former. In the time it takes me to peel and cut potatoes, I almost have time to have the rice ready, and as long as it is cooked with a rich broth, it can be made with almost anything. And if the thing is something as exquisite as an Iberian pork loin, the meal becomes a real party.
So, read on and you will see how easy it is to prepare this rice with Iberian pork loin of which I already tell you that there will not be a grain left over.
Obviously not all rices are equal and there are differences in quality between the cheapest white rice brand supermarket and a rice with designation of origin, I assure you that, if things are done as they should not need to spend a fortune to get a sublime dish, however, if we skip the rules, even the most expensive rice can end up a disaster.
And the rules are not many, for the flavor, obviously a good broth. For the texture, very simple, as soon as you pour the rice into the pan you have to forget about the spoon. You only have to make sure that for 20 minutes it is kept with a light boiling, the typical “chup chup chup” of the simmered stews. So we will get some rice with a mellow texture in the mouth, but with the grains well loose, without fear that it is pasty or caked.
And, of course, practice makes perfect, so every time you make rice, observe, that based on observation is how you get to adjust the most of your recipes to prepare them in your kitchen.
Preparation of rice with Iberian pork loin easy
Ingredients
. Red bell pepper, 1 small Green bell pepper, 1 small Garlic, 1 clove Homemade fried tomato, 3 tablespoons Fresh Iberian loin, 300 g Cured Iberian loin, 50 g Ground saffron, 1 sachet Vegetable broth, 3 glasses Arroz Brillante Sabroz, 1 glass Extra virgin olive oil, 1 tablespoon
Step 1
In a deep frying pan or paella pan, heat a tablespoon of oil and sauté the peppers, cut into small pieces until they are tender. cut into small pieces until they begin to soften, add the fresh loin cut into 1 cm pieces, the garlic chopped and the cured Iberian loin cut into brunoise. Season lightly, without overdoing it because the cured loin will add some salt.
Sofry everything well until the meat is golden brown.
Step 2
When the meat is browned, add the fried tomato, mix well. Add the broth and the sachet of ground saffron. Bring to a boil.
Step 3
When the broth is boiling, add the rice in the form of rain on the paella or pan. We wait for it to boil again and lower the heat almost to the minimum, just enough to maintain a light boil and let it cook for 20 minutes. During that time just keep an eye from time to time to check that the “chup chup chup” is maintained, but it is totally forbidden to put the spoon and even more stir, because that can make the difference between a perfect rice and unpleasant pasty rice.
After this time, remove the paella (or pan) from the heat, cover with a clean cloth and let stand 5 minutes.
Step 4
The 5 minutes of rest are not mandatory, but highly recommended. After that time, we can serve it or even stir it a little in case the ingredients have not been well distributed. From now on, success at the table is assured.
