Moro-Locrio (rice with black beans and pork) combines two Dominican classics, it mixes rice, pork, and black beans in one flavorful dish.
Moro-locrio is not a very well-known Dominican dish. I liken it to chambre, both dishes that combine the characteristics of two different dishes. In chambre it's both an asopao, and a sopión, in moro-locrio – as the name makes obvious – it's moro, and locrio.
What makes this dish so interesting, is that you can make a whole meal in a pot. Instead of cooking meat as an extra dish – as you would if you serve moro – you just add meat to the moro. And instead of making habichuelas to serve with locrio (as 50% of Dominicans do, according to several informal surveys on our social media), you just add beans to the locrio.
I love ways to make cooking less labor-intensive.
About this recipe
Originally, this recipe called for ham hock (a type of smoked pork meat product), but I subsequently changed it to smoked pork chops (chuletas), as these are more common, popular, and easier to find in the Dominican Republic. The recipe gives you other options that would work too.
If you do not like, or do not have black beans, you can use any type of beans (red, pinto, cranberry, or navy), and even guandules. I liked the dark color imparted by black beans in this dish.
The rice in this moro negro dominicano is not very graneado (loose rice), but it's not apa'tado (mushy) either, so it's juicy enough to eat on its own without needing sauce-rich meat, or a creamy habichuelas dish. It goes great with a few slices of avocado and some Dominican salad.
[Recipe + Video] Moro-Locrio (Rice with Black Beans and Pork)
- 2 pound [0.75 kg] of sliced smoked pork meat, like pork chops, ham hock or ham, cut into small pieces
- 1 small red onion, diced
- ½ cup celery, diced
- ½ cup of diced bell or cubanelle pepper
- 1 tablespoon mashed garlic
- 1 pinch of oregano
- ⅛ cup capers, (optional)
- ¼ cup of sliced pitted olives, (optional)
- ½ teaspoon of dry thyme leaves, or 3 sprigs of fresh thyme
- 1 cup tomato sauce
- 1½ cups boiled black beans
- 1 cup water in which the beans boiled
- 1¼ teaspoon salt, (optional)
- 1½ cups rice
- 1 tablespoon chopped cilantro
- Browning meat: Heat a 3 quart [3 lt] pot over high heat. Add pork chops and brown (see notes). You can cover to avoid splatters, but stir often to cook evenly.Remove excess fat if you find it necessary. Not all pork chops have the same amount of fat.
- Cooking the vegetables: Lower heat to medium. Stir in onion, celery, bell pepper, garlic, oregano, capers, and olives. Once the vegetables have been heated through, add thyme and tomato sauce and stir.Add beans, also while stirring. Add water and bring to a boil. Taste and season with salt if you find it necessary (I did not, the pork chops were plenty salty).
- Cooking the rice: Add the rice and stir regularly to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Uncover and stir, moving the rice at the bottom to the top.Cover again for another 15 minutes. After this, the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat. Discard the thyme twigs.
- Serving: Serve with salad and avocado or tostones.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.