Arroz con Tocino

Directions

In a fine mesh colander or strainer, rinse the rice under cold running water until the water runs clear. This step eliminates additional starch which may cause the rice to become gummy. 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 you're using bacon, you can 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. Cook the onions, garlic, and recaito. 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 minute until fragrant. Combine the rice, onion and pepper. 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 a minute. Add the water and pepper, then bring to a boil. Steam the rice. 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” in overhang. Place the lid onto the pot and press down. This addition of foil creates a more air-tight seal which helps to steam the rice perfectly. Cook the rice for twenty 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. Combine the pork, rice and cilantro. Fold the reserved pieces of pork in the cooked rice and garnish with cilantro, if desired. Top with a fried egg. When ready to serve, fry an egg in your preferred style and serve atop a heaping portion of the rice.