Arroz Con Saíno - A Costa Rican Javelina Recipe

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than pork.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein while bulgur is a cost-effective grain alternative.

Chop onion, garlic, sweet red pepper, celery, carrots, and parsley for garnish.

Trim silver skin and connective tissue from javelina back strap, then cut into pieces.

Heat skillet over medium flame and add a couple tablespoons of oil.

Salt the javelina pieces, then add to the skillet to brown, moving occasionally for caramelization.

Remove browned javelina from skillet and set aside.

In the same skillet, add a couple tablespoons of oil and heat.

Add chopped onions and cook until translucent.

Add celery, sweet red pepper, and carrots; sauté until cooked but still firm, about 15-20 minutes.

Add garlic and cook for another 10 minutes.

Add the browned javelina back into the skillet with the vegetables.

Stir in a heaping tablespoon of achote paste and mix thoroughly.

Add 1 cup of rinsed white rice and mix.

Pour in 2 cups of smoked duck stock, then add cilantro and a few tablespoons of lizano salsa.

Mix everything well and pack into a bowl, then flip over to serve.

Cooking Techniques

Equipment Needed

Spice Level: