Locrio of Pork Chicharrón
Locrio of Pork Chicharrón
It's been years since I last made Locrio de Picharrón. I ate it many times in my paternal home. It was a classic of my family, but I've done it rarely. It's time to change that.
Not only did I eat it, but I loved it. Who did not grow up in a Dominican family? This dish, this meat, are part of our cultural DNA.
The pig was a very important meat from the moment in 1493 when Columbus arrived for the second time to America (and to our island) and brought - along with arms and provisions - the first horses, pigs and cows to the "new" continent.
Pigs multiplied like ... em, rabbits (?) - well, I'm not sure about the intrinsic aspects of swine breeding. Being omnivorous and not having natural predators in their new home insurance greatly favored them, they were soon more abundant than many of the local wildlife animals, and eventually many escaped to the mountains. I recently discovered that there are remote mountains where the "wild pigs" still survive.
It is no surprise that the pig became an important part of our diet, and the meat preferred in our celebrations. In fact, Puerco Asado is the main dish of the year's biggest celebration: the Christmas dinner.
Following pork roast pork is the second most popular way to consume pork in our country, although there are many. And if you find chicharrón, then it is logical that you crave a locust chicharrón.
When the National Pork Board invited me to create recipes with pork and offered to sponsor them, I almost fell back. Imagine, the parties are approaching and with them the dishes that we like, and a lot of pork.
I ate locrio of greaves from time to time in my parents' house. It was always a special occasion dish. Give it a try and you'll see why.
Bon Appetite!
Auntie Clara
Recipe Locrio de Chicharrón de Pork
Preparation
15 mins
Cooking
25 mins
Total Time
40 mins
Recipe Locrio de Chicharrón de Pork | Few Dominicans have not tried this rich and juicy rice, it is a dish to enjoy on special occasions.
Ingredients
- 2 lbs [0.9 kg] of pork rind
- 2 tablespoons of oil (corn, peanuts or soy)
- 1/4 cups chopped red bell pepper
- 1 teaspoon oregano
- 1 tablespoon chopped garlic
- 1 cup chopped carrot (optional)
- 1/4 teaspoon ground pepper
- 1/4 cup cup of seedless olives of your choice
- 1 cup chopped auyama
- 1 tablespoon chopped cilantro
- 1 tablespoon of salt
- 1 cup of tomato sauce
- 7 cups water , or chicken broth
- 4 cups long grain rice
Instructions
- Chop the chicharrón in pieces of 1 1/2 inches [5 cm].
- Heat the oil on low heat in a 1 gallon [4 lt] iron or aluminum cauldron.
- Add the chicharrón and stir until hot. Add the pepper, oregano, carrot, garlic, pepper, olives, auyama, cilantro and salt.
- Cook until all has warmed.
- Add tomato sauce and mix. Add water and increase the heat to medium. Cook until boiling begins.
- Add the rice and stir frequently to avoid sticking to the cauldron.
- Once the liquid evaporates, cover and cook over very low heat for 15 minutes. Uncover and stir, stirring the bottom rice to the top. Cover and cook for another five minutes.
- Try the rice, it should be firm but well cooked. If required, cover and cook another five minutes.
