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Arroz con Costillejas y Magra de Cerdo – Rice with Spareribs & Pork

Ingredients

Español:

  • 1,3 kg de costillejas en trozos
  • 500 g de carne de cabeza de cerdo
  • 600 g de arroz o 100g por persona
  • 150 ml de aceite
  • 1 vaso de tomate frito
  • 3 l de agua aproximadamente
  • 3 dientes de ajo

English:

  • 1.3 kg spare ribs cut into small pieces
  • 500 g pork cut into cubes
  • 600 g rice – risotto or paella or 100g per person
  • 150 ml olive oil
  • 1 glass of tomato frito see recipe in Miscellaneous
  • 3 l water approx
  • 3 garlic cloves

Instructions

Español:

  1. Se cuece las costillejas en 1l de agua en la olla de presión.
  2. Se fríe el ajo y el cerdo.
  3. Se añade el arroz y se fríe durante 3-4 minutos.
  4. Se añade el tomate frito, las costillejas y el agua de cocción.
  5. Se hierve hasta el arroz esté cocido, se añade agua si esté necesario.
  6. Se cubre y deja hasta 10 minutos, se sirve con trozos de limón.

English:

  1. Put the chopped spare ribs in a pressure cooker with 1 litre water. Cook for 20 minutes, then leave to cool.
  2. In a large frying pan fry the garlic and the pork pieces in the olive oil until browned.
  3. Add the rice and fry for a couple of minutes.
  4. Add the tomato frito, the spare ribs and the cooking water and bring to the boil.
  5. Stir occasionally, moving the rice from the centre of the pan to the sides, adding more water as needed.
  6. Cook for about 30 minutes, until the rice is just cooked and there is still a little liquid.
  7. Cover and leave for 10 minutes for the rice to absorb the remaining liquid, then serve with lemon wedges.