Arroz con Tocino [Puerto Rican Rice with Pork Belly or Bacon]

Cut the pork belly into pieces using a sharp knife, in chunks of your desired size.

Place the pork belly in a caldero (traditional Puerto Rican pot) without adding oil, as the pork belly has enough fat to create grease.

Cook the pork belly until it starts to brown slightly, but not completely, as traditional preparation does not brown it much.

Add the rice to the pot with the pork belly.

Pour in 1.75 cups of water, ensuring it covers the rice by about half an inch.

Bring the mixture to a medium-high heat and allow it to simmer before reducing the heat to medium.

Cover the pot once it starts to simmer, and let it cook without stirring to avoid burning the bottom.

After a few minutes, check the water level; if it has reduced significantly, stir the rice gently to ensure even cooking.

Continue cooking until the rice is done, aiming for a medium grain texture without creating a burnt bottom (pegao).

Equipment Needed

Spice Level:

Allergens