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 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 1317kcal

Author Clara Gonzalez

Ingredients

2 lbs [0.9 kg] of chicharrón de cerdo (pork cracklings)
4 cups rice , long grain [Amazon affiliate link]
2 tablespoons vegetable oil (corn, peanut or soy)
1 cup tomato sauce
¼ cup chopped red bell peppers
1 teaspoon oregano
1 cup diced carrot (optional)
1 tablespoon crushed garlic
¼ teaspoon pepper
¼ cup pitted olives of your preference
1 cup auyama (West Indian pumpkin), diced
1 teaspoon cilantro , finely chopped
1 tablespoon salt

Instructions

Chop chicharrones: Cut the chicharrón into 1½" [5 cm] pieces.
Heat vegetables: Heat the oil over low heat in 4 qt [4 lt] cast aluminum or iron pot.
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.
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.
Serving: Serve with tostones and avocado slices.

Nutrition