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Arroz de Porco (Rice and Pork)
A Spanish style paella very popular with Western cowboys as beef or lamb could be used as well. Can be a stew by adding more liquids...easy to do over a campfire in cast iron.
1 pork tenderloin or small shoulder roast
Cut the pork into bite sized chunks. Heat a large heavy bottomed saute or paella pan (cast iron over open fire is good) and add the oil. Cook the pork until lightly browned on all sides. Add garlic, onion, and pepper pieces and saute 4-5 minutes. Slice sausages into 1-2 inch lengths add to pan and cook a little. Add rice and brown about 2 minutes. Add broth, water or wine, parsley, pepper and salt. Bring to boil, turn to simmer and cook, covered, 25-30 minutes until rice is done and liquid has been absorbed.
Recipe created 2001-06-25.