Pork Rice Pilaf

Pork Rice Pilaf

INGREDIENTS

1.5 lb. Pork Lion, boneless filet
3 cups Jasmine Rice
1 1/2 cup Carrot, shredded
1 Onion, medium
4 tbsp. Sunflower Oil
2 Bay Leaves
1 Garlic, minced
1 tsp. Paprika
1 tsp. Oregano
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
1 tsp. Crushed Red Pepper
7 1/2 cups Water

DIRECTIONS

1. Rinse pork and cut into 1×1 inch cubes. Add 2 tbsp. sunflower oil to the frying pan and saute pork over medium heat until golden brown on each side.
2. Place browned pork in a 3 quarter pot, add 4 cups of water (or as much as needed to cover the meat), 1/2 tsp. salt, 1/2 tsp. pepper and 2 bay leaves. Bring to boil and cover the pot with lid, leaving small ventilation. Cook on low-medium heat for about 1.5 – 2 hours or until pork is fully cooked and tender. ***Note: keep adding water to the pot to keep pork covered, if needed.
3. About 30 minutes before pork is done, in the frying pan add 2 tbsp. sunflower oil and sautee onions with shredded carrots until golden brown. Add 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. crushed red pepper, 1 tsp. paprika, 1 tsp. oregano and minced garlic. Mix.
4. About 15 minutes before pork is done (carefully remove bay leaves from the pot), add sauteed onions with carrots and spices, 3 cups jasmine rice and 3 1/2 cups of water to the pot with pork. Mix all well and cover with a lid.
5. Bring to a full boil, lower heat to simmer for 15 minutes, stirring once. Remove from the heat and let a pot cool for 5-7 minutes, then fluff with a fork and serve.