Entree: Brazil – Goias – Arroz de Suã (Rice cooked with cured pork jowl and aromatics typical of Goiás)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) cured pork jowl (suã), sliced into 1/4–1/2 in (6–12 mm) strips
- 2 tbsp (30 ml) lard or vegetable oil
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 2 medium tomatoes, chopped (about 1 1/2 cups / 240 g)
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 4 cups (960 ml) chicken or pork broth, hot
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (15 g) chopped fresh parsley
- 1/4 cup (60 ml) white wine or 1 tbsp (15 ml) vinegar (optional, for deglazing)
- 1 bay leaf
- 1 small hot pepper or 1/2 tsp (1 g) red pepper flakes (optional)

Instructions

1. Place the sliced pork jowl in a medium pot, cover with water, bring to a gentle boil, then lower heat and simmer 20–30 minutes to remove excess salt and to begin tenderizing; drain and reserve 1 cup (240 ml) of the cooking liquid.
2. In a large heavy skillet or Dutch oven, heat the lard or oil over medium heat. Add the parboiled pork jowl and brown lightly 4–5 minutes to render some fat and develop color; remove and set aside, leaving fat in the pot.
3. Add the sliced onion to the fat and cook until translucent, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant. If using wine or vinegar, add now to deglaze, scraping up browned bits.
4. Add chopped tomatoes and bay leaf and cook 3–4 minutes until tomatoes soften. Return the browned pork jowl to the pot.
5. Stir in the rinsed rice and toast 1–2 minutes so each grain is coated. Add the hot broth plus the reserved pork cooking liquid (use together to total about 4 cups / 960 ml), salt, pepper, and optional hot pepper.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid absorbed. Avoid lifting the lid while cooking.
7. Remove from heat and let rest, covered, 5–10 minutes. Fluff with a fork, discard bay leaf, adjust seasoning, stir in chopped parsley, and serve hot with extra pork pieces on top.