Mangalitsa Pig Recipe

Cooking Instructions

1. 1

   Prepare the Meat

   Cut the Mangalitsa pig meat into 2-inch cubes. Season with salt and black pepper. Let it marinate for at least 30 minutes.

2. 2

   Cook the Meat

   In a large skillet, heat the olive oil over medium-high heat. Add the marinated Mangalitsa pig meat and sear it on all sides until browned, about 5-7 minutes. Remove the meat and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-5 minutes.

4. 4

   Add Peppers

   Chop the aji dulce peppers and add them to the skillet. Cook for an additional 2-3 minutes until they soften.

5. 5

   Combine Ingredients

   Return the seared Mangalitsa pig meat to the skillet. Add 3 cups of water and bring to a boil. Reduce the heat to low, cover, and let it simmer for 1 hour or until the meat is tender.

6. 6

   Cook the Rice

   While the meat is cooking, rinse the Koshihikari rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and the water is absorbed.

7. 7

   Finish and Serve

   Once the meat is tender, stir in the fresh cilantro. Serve the Mangalitsa pig over a bed of Koshihikari rice.