Pork Dirty Rice with Belly Cracklings and Avocado

PORK FOODSERVICE
19Ingredients
50Minutes

Description

Recipe courtesy of Chef Mario Pagán

Ingredients

US|METRIC
  • 2 ounces fennel (sliced)
  • 2 ounces vidalia onion (sliced)
  • butter (as needed)
  • 3 ounces avocado (diced)
  • 3 egg whites (boiled and chopped)
  • 1 ounce cilantro (micro)
  • 4 ounces pork belly
  • 4 ounces morcilla (blood sausage casing removed)
  • 2 ounces Spanish olive oil
  • 1 cup bomba rice (Spanish, or regular medium grain rice)
  • 2 cups chicken stock
  • 2 ounces Spanish olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon annatto paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon bay leaf (crushed)
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
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    Directions

    1. Rice:
    2. Sauté blood sausage in olive oil, and crumbling the sausage.
    3. Add the rice stirring on high heat for two minutes.
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