One of the things that never ceases to amaze me is how after years of posting literally hundreds of traditional Dominican recipes I still find that very common recipes like the one I share today are still missing.
Locrio (rice with some protein) is one of the most traditional Dominican dishes. I have shared many traditional variations as well as some more modern locrio recipes already. Some time ago I shared the most popular one: chicken locrio.
While chicken locrio is y far the most popular, this is due most definitely to the price of chicken. If one had to chose, most Dominicans would choose the pricier, and more delicious pork locrio.
For 6 people.
- 4 cups of rice.
- 4 cups of water.
- 1 tbsp. Garlic paste
- 2 pounds of pork meat. (I use stewing chunks with its fat, which adds to the rice dish)
- 1 tbsp. Tomato paste (mostly for color. Purists prefer using “Bija” or “Bixa” for color)
- 1 large red onion.
- 1 stalk of celery.
- 1 Cubanela pepper.
- Cilantro and cilantro.
- 1 bouillon cube.
- A bit of vinegar (1 tbsp.)
Season the meat and allow to rest for ½ hour.
Color the meat in hot oil with some sugar. Save.
Lightly fry all the ingredients, add the meat and the water. Once it begins to boil add the rice and move frequently until the rice dries off.
Once dry, add the vinegar, mix and cover. Allow to cook on low fire for half an hour. Enjoy!
Lots of love from the warm Caribbean!
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