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

Locrio de Chicharrón de Cerdo Recipe (Rice & Pork Crackling): Few Dominicans haven't tried this dish that we enjoy on special occasions, and love very much.

Course Dinner, Lunch

Cuisine Dominican

Keyword dominican locrio de chicharron, dominican rice with chicharron, locrio de cerdo, locrio de puerco recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 1317kcal

Author Clara Gonzalez

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
¼ cup diced bell peppers
1 teaspoon oregano (dry, ground)
1 cup diced carrot (optional)
1 tablespoon mashed garlic
¼ teaspoon pepper (freshly-cracked, or ground)
¼ 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. Chop chicharrones

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

2. Heat vegetables

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

3. 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.

4. 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.

5. Serving

Serve with tostones and avocado slices.

Nutrition