Arroz con Gandules and Breaded Pork Steaks

By carvalhohm2

Ingredients

• Pork Steaks:
• 6 thinly sliced pork steaks, thinly sliced and passed through a tenderizing machine
• Goya Adobo
• 1 egg, beaten with a little bit of water
• Plain bread crumbs
• Canola oil for frying
• Rice:
• 2 tablespoons canola oil
• 4 tablespoons of achiote oil (optional)
• 3 cubes or 3 tablespoons of sofrito
• 2 cloves of garlic, minced
• 1 tsp oregano
• 1 tsp cumin
• 1 packet Goya ham seasoning
• 1 packet Goya Sazon
• Handful cilantro, chopped
• Salt to taste
• 1 can of green pigeon peas (gandules verdes)
• 2 cups of rice

Details

Adapted from youtube.com

Preparation

Step 1

Pork Steaks:
Sprinkle pork with adobo seasoning. Dip pork in beaten eggs seasoned with adobo. Then dip pork in bread crumbs until well coated. Set aside to let it pork and bread crumbs mixture to rest and to get bread crumbs to firm up and a little bit crusty on pork for about 10 minutes.

Heat oil on medium-high and add pork steaks. Saute until browned--about 3 to 4 minutes on each side. Drain on paper towels to absorb any extra oil.

Rice:
Heat canola oil and achoite oil in pot on medium for a few minutes. Add sofrito and stir. Add garlic and stir again. Add remaining ingredients and stir until all rice is coated. Raise heat to medium-high. Add 1 1/2 gandule can water. Adjust salt to taste. Let it comes to a boil about 5-7 minutes until most of the water has evaporated. Stir. Turn heat down to low. Cover and cook for about 15-20 minutes.