Entree: Brazil – Minas Gerais – Arroz com Suã (Rice cooked with smoked pork hock and aromatics)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 1 smoked pork hock (suã), approx. 2 lb (900 g)
- 3 tbsp (45 ml) pork lard or vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 garlic cloves, minced (approx. 12 g)
- 2 medium tomatoes, diced, approx. 10 oz (300 g)
- 3 cups (555 g) long-grain white rice, rinsed and drained
- 6 cups (1.42 L) chicken or pork broth, hot
- 2 bay leaves (approx. 0.2 g)
- 1 tsp (2 g) ground annatto or 1 tbsp (8 g) annatto seeds steeped in oil
- 2 scallions, thinly sliced, approx. 1.5 oz (45 g)
- 1/4 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. In a large pot, brown the smoked pork hock in 1 tbsp (15 ml) lard or oil over medium-high heat to render some fat and color the meat, about 5–7 minutes per side.
2. Add the chopped onion and sauté in the pot with the hock until translucent, about 5 minutes; add the garlic and cook 1 minute until fragrant.
3. Stir in the diced tomatoes, annatto, and bay leaves; pour in enough hot broth to cover the hock, bring to a simmer, then reduce heat to low and cover. Simmer until the pork is very tender and nearly falling from the bone, about 1 to 1½ hours.
4. Remove the pork hock from the pot and set aside to cool slightly. Keep the cooking liquid; skim off and reserve excess fat if desired.
5. When cool enough to handle, remove meat from the bone, shred or chop into bite-sized pieces (discard bone and excess gristle); return meat to the pot.
6. Stir the rinsed rice into the simmering broth and pork mixture, add remaining broth if needed so liquid level is about 1/2 inch above the rice. Adjust seasoning with salt and pepper.
7. Bring to a gentle boil, then reduce to low, cover tightly and cook until rice is tender and liquid is absorbed, about 18–20 minutes.
8. Remove from heat, let rest covered 5–10 minutes, then fluff with a fork. Stir in sliced scallions and chopped parsley. Serve hot.