Pork Locrio: A Culinary Journey to the Dominican Republic

Prep Time: 40

Servings: people

Author: Gaila Pérez - The Petit Gourmet

5 from 1 vote

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This Dominican Pork Locrio is more than just a recipe—it’s a full-on experience that celebrates the rich cultural and gastronomic tapestry of the Dominican Republic. Serve it with love, savor it with passion, and let every bite tell you a story.

Ingredients

3 tablespoons olive oil divided
0.33 pound Pork chops diced in bite sizes pieces
0.33 pound smoke pork chops diced in bite sizes pieces
1 cup Spanish corizo diced in bite sizes pieces
1 cup Longaniza sausage diced in bite sizes pieces
2 cubanela peppers diced
½ teaspoon oregano
1 red onion diced
3 garlic cloves crushed
½ teaspoon pepper
1 tablespoon tomato paste
3 teaspoons salt
4 cups rice
1 tablespoon bitter orange optional, but it adds a zing
1/4 cup olives if you're into that
1/2 cup cilantro

Instructions

Browning the Meats

Heat Oil: Fire up half the oil in your favorite pot over medium heat. Toss in the meats and cook until they’re golden-brown. If there’s excess fat, get rid of it.

Sautéing the Veggies and Spices

Cook Veggies: Throw in the veggies, oregano, onion, garlic, and pepper. Sauté until they’re well cooked.
Add Tomato Paste and Rice: Stir in the tomato paste, rice, and salt until everything’s combined.

Cooking the Rice

Add Water: Pour in water (check your rice’s instructions) and bring to a boil. Turn down the heat, cover, and stir occasionally. If you’re a fan of crispy rice, now’s your chance for some magic.
Simmer: After about 15 minutes, uncover, drizzle in the rest of the oil, and scatter the cilantro for that glossy, tasty finish. Cook for another 10 minutes. Taste the rice; it should be fluffy and flavorful. If it needs more time, let it simmer a few more minutes on low heat.

Video

Nutrition

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