One pot Brazilian pork and rice with plantains is full of spices and exotic flavors. This is an easy way to enjoy a quick and easy meal at home.
As I said before on the post One Pot Brazilian Chicken Rice I know how to make rice and I love a well cooked rice. I remember my grandma saying that everything goes easy and well with rice and I totally agree with her.
This dish is one that I learned from my grandma and I have been making it for a long time. I can’t forget to mention the fried plantains that are also a Brazilian staple. We eat them as a side dish or as a dessert with refined sugar and cinnamon on top. You can find also in some states in Brazil, a salty version that are green fried plantains. When I say green it means a not ripe banana. They remind me a little bit (the texture) of a potato chip.
I love the flavor of this dish!! It’s a mix of citrus from the lime marinate that the pork was soaked in for one hour with salt, pepper, garlic and dry oregano and the other mix was from the dendê oil that used in recipes before here and here. This dish was an explosion of flavors alongside mandioca or yuca and farofa. All the ingredients you can find in Latin stores or on Amazon.
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- 4 lbs pork spareribs (cut into 1 inch pieces)
- Kosher salt
- 2 T dried oregano
- 3 T vegetable oil
- 1 small white onion, small diced
- 1 head garlic, minced or mashed
- 3 cups rice
- 2-3 cups beef stock
- juice of 6 limes
- Parsley for garnish
- 1 T. Dendê oil
- FRIED PLANTAINS
- 4 over ripe plantains
- Oil for frying
- In a ziploc bag add the pieces of pork, salt, pepper, dry oregano and lime juice. Let marinate at least for one hour.
- Set aside.
- In a large pan over medium-high heat, add the dendê oil and then sauté the onion and garlic for about 2 minutes.
- Add the pork (drained) and let brown for about 2 minutes.
- Add the, rice and let cook for 1 minute.
- Add the beef stock and let cook until the rice is soft.
- Adjust salt.
- Add Lime and parsley for garnish.
- FRIED PLANTAINS
- Preheat oil in a large, deep skillet over medium high heat.
- Peel the plantains.
- Slice the halves lengthwise into thin pieces.
- Fry the pieces until browned and tender.
- Drain excess oil on paper towels.
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Beijos e Tchau!