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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Arroz Norteño Con Porkbelly Recipe

Arroz Norteño Con Porkbelly Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Arroz Norteño Con Porkbelly Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb pork belly (skin removed, cut into 1/2–3/4 inch cubes); 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 tsp ground cumin; 1 tsp paprika (smoked or sweet); 1 tbs minced garlic; 1 tbs fresh lime juice; 2 cups long-grain white rice (rinsed until water runs clear); 3.5 cups chicken broth (low-sodium preferred); 1 cup yellow onion (medium, finely diced); 0.5 cup red bell pepper (diced); 0.5 cup green bell pepper (diced); 1 cup fresh tomato (ripe, seeded and diced) or canned diced tomatoes, drained; 0.5 cup frozen peas (optional); 0.25 cup fresh cilantro (chopped); 2 tbs vegetable oil or rendered pork fat; 2 tsp minced garlic; 1 tsp ground achiote powder or annatto (optional, for color); 0.5 tsp ground oregano (Mexican oregano if available); 0.5 tsp ground cumin; 1 leaf bay leaf; 1 tsp salt; 0.5 tsp black pepper; 4 to taste lime wedges (for serving); 0.25 cup extra chopped cilantro (for garnish)

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time1h 5m

Serves4

Make Arroz Norteño Con Porkbelly Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork belly and marinade

1 1/2 lb pork belly (skin removed, cut into 1/2–3/4 inch cubes)

1 tsp kosher salt

1 tsp black pepper (freshly ground)

1 tsp Ground cumin

1 tsp paprika (smoked or sweet)

1 tbs minced garlic

1 tbs Fresh lime juice

Rice and vegetables

2 cups long-grain white rice (rinsed until water runs clear)

3 1/2 cups chicken broth (low-sodium preferred)

1 cup yellow onion (medium, finely diced)

1/2 cup red bell pepper (diced)

1/2 cup green bell pepper (diced)

1 cup fresh tomato (ripe, seeded and diced) or canned diced tomatoes, drained

1/2 cup frozen peas (optional)

1/4 cup fresh cilantro (chopped)

Aromatics & seasonings

2 tbs vegetable oil or rendered pork fat

2 tsp minced garlic

1 tsp ground achiote powder or annatto (optional, for color)

1/2 tsp ground oregano (Mexican oregano if available)

1/2 tsp Ground cumin

1 leaf bay leaf

1 tsp Celtic sea salt

1/2 tsp black pepper

To finish

4 to taste Lime wedges (for serving)

1/4 cup extra chopped cilantro (for garnish)

Method

Pork belly and marinade

Marinate pork belly

In a medium bowl combine pork belly cubes, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp paprika, 1 tbsp minced garlic and 1 tbsp lime juice. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Render and crisp pork belly

Heat a large heavy skillet over medium-high heat. Add 1–2 tablespoons vegetable oil or use a dry skillet if pork belly is very fatty. Add marinated pork belly in a single layer (work in batches if needed) and cook without stirring for 3–4 minutes to develop a crust. Stir and continue to cook 6–8 minutes more until cubes are browned and some fat has rendered. Transfer pork belly with any browned bits to a plate and reserve rendered fat in the pan for the rice step.

Rice and vegetables

Sauté aromatics and vegetables

Lower heat to medium. If your pan has little fat, add remaining 1–2 tbsp oil. Add 2 tsp minced garlic and the diced onion to the pan and sauté for 2–3 minutes until translucent. Stir in diced red and green bell peppers and cook 2–3 minutes until softened. Add 1 tsp achiote (if using), 1/2 tsp ground cumin, 1/2 tsp oregano and the bay leaf and cook 30–45 seconds to bloom the spices.

Toast rice

Add the rinsed rice to the pan and stir to coat the grains in the fat and aromatics. Cook, stirring, for 2–3 minutes until rice is slightly translucent at the edges and has a faint toasted aroma.

Add liquids and simmer

Pour in 3.5 cups chicken broth, add 1 tsp salt and 1/2 tsp black pepper, and stir to combine, scraping up browned bits from the bottom. Stir in diced tomato and the reserved browned pork belly pieces (with any accumulated juices). Bring to a gentle boil over medium-high heat.

Simmer covered

Reduce heat to low, cover the pan tightly, and simmer for 18–20 minutes without lifting the lid, until rice has absorbed the liquid and is tender.

Finish with peas and rest

When rice is nearly done (after 16 minutes), scatter 1/2 cup frozen peas on top, re-cover and finish cooking the remaining time. After 18–20 minutes, remove pan from heat and let rest, covered, for 8–10 minutes to steam.

To finish

Remove the bay leaf. Fluff the rice gently with a fork to distribute pork belly and vegetables. Stir in 1/4 cup chopped cilantro. Taste and adjust salt and pepper as needed. Serve hot with lime wedges and extra cilantro for garnish.