Pork and Yellow Rice
I‘ve been lax about posting recipes lately - have been on an awful New Year’s Resolution diet that is making my life a misery. But enough is enough, and I’m returning to the basics of the creed below, with an approximation of Mama’s Pork and Yellow Rice - the lesser known cousin of that old funeral scene stealer, Chicken and Rice. Start making it with pork and you’ll never go back to chicken. But before you heat up the skillet, jump over to Simon and Schuster’s new author portal for interviews and random questions with yours truly.
http://authors.simonandschuster.com/Janis-Owens/47927033/author_revealed
I answered them in the space of about seven minutes - just whatever came in my head - so don’t look for clarity. Think of it as those little ink blot tests psychiatrists show people on television - small glimpses into the soul of one tired Cracker. Then go and fix yourself some Pork and Yellow Rice. The answers that seemed vague before will become much clearer once you have some pork fat swimming in your veins.
Pork and Yellow Rice
Packaged yellow rice mix – enough make about 3 cups
1 tablespoon olive oil
¼ chopped onion
1 pound pork – boned or boneless chops, or ribs, with pork cut off bone, in bite-sized chunks
2 tablespoons soy sauce
½ tsp black pepper
1. Cook yellow rice according to package directions, then set aside.
2. Pour olive oil in a cast iron Dutch oven, then add onions and simmer on medium/low heat till onions are transparent.
3. Add the chunks of pork (& make sure there is a little fat on each the chunks, because the flavor is in the fat; and lord knows none of us want to die skinny.)
4. Cook on medium heat for 2-4 minutes, till pork is done but not dry.
5. Stir in yellow rice, soy sauce, and pepper, and mix well. For more spice, add Tabasco and a pinch of curry. Serve right in the iron pot. Or stand at stove and eat with a spoon.
Tags: Janis Owens, Pork and Yellow Rice
|
|||
|
|
|||
|
|
Buy
The Cracker Kitchen today!
