Ingredients
2cupswhite rice
1lbsalt pork,or thick-cut bacon, diced
1cupwhite onion,minced
3clovesgarlic,minced
1tbsprecaito seasoning base,heaping, store-bought or homemade
3¾cupswater
¼tspblack pepper
cilantro,to garnish
1large egg,to serve, per serving, if desired
Preparation
In a fine mesh colander or strainer, rinse the rice under cold running water until the water runs clear.
Set the colander aside and allow the rice to drain thoroughly.
Place the pork in simmering water for 15 minutes.
After cooking, rinse off the pork and allow it to cool before proceeding. (If using bacon, skip this step.)
In a heavy-bottomed pot or Dutch oven, render the fat from the diced pork over medium heat for 4 to 6 minutes, or until golden brown and crisp.
Remove the pork pieces from the pot using a slotted spoon and drain on paper towels.
Drain all but 2 tablespoons of pork fat from the pot. Add the onions and cook for 2 minutes, or until glossy.
Add the minced garlic and recaito to the onions, and cook for an additional 1 minute until fragrant.
Add the drained rice to the pot and stir to combine the rice and onion mixture and to coat the rice with the fat.
Continue to stir, toasting the rice for about 1 minute.
Add the water and pepper, then bring to a boil.
Once the water has started boiling, reduce the heat to low. Place a sheet of aluminum foil over the pot.
Make sure the foil has about 2-inch in overhang. Place the lid onto the pot and press down.
Cook the rice for 20 minutes without removing the lid. Remove the lid and check that the rice is done.
Recover and continue to steam if needed.
Once the rice has cooked fully, remove the lid and fluff with a spoon or a large fork.
Fold the reserved pieces of pork in the cooked rice and garnish with cilantro, if desired.
When ready to serve, fry an egg in preferred style (such as sunny-side up) and serve atop a heaping portion of the rice.
