Ingredients
- 1 cup olive oil
- 2-8 tbsp. oil for browning
- 3-4 pounds pork butt & belly, chopped small
- 2 (1 oz.) packets achiote (annatto) seeds
- 1 whole sweet onion, chopped
- 3 bunches cilantro, chopped
- 12 cloves garlic, few crushed & diced
- 1 tablespoon Hawaiian salt (Nori’s), kosher or sea salt
- 1 teaspoon black pepper or to taste
- 1 cube chicken bouillon
- 2 (8 oz.) cans of tomato sauce
- 1 (15 oz.) can pigeon peas, drained
- 2 (12 oz.) cans pitted black olives, drained
- 8 c. uncooked rice, rinsed (do not rinse prior until ready to use)
- 9 c. water
- 1-2 tsp. cumin
- Couple shakes of garlic salt
- 1 party size square foil pan
Preparation
Step 1
1. Heat 2 tbsp. oil in sauce pan over medium high heat, add pork, brown & drain. (I separate them into 4 batches to ensure good sear on pork in a wok; adds crisp.)
2. While browning the pork, prepare the achiote oil.
3. In a large pot sauté garlic, cilantro, onion & browned pork until translucent.
4. Salt & pepper to taste.
5. Stir in tomato sauce, achiote oil, peas & olives.
6. Simmer for 10 minutes.
7. Add in cube of bouillon, 9 c.water; bringing to a boil.
8. Simmer while you rinse and drain the 8 c. rice.
9. Add uncooked rice to pork mixture, stir well, cover and bring to a boil.
10. Immediately drop to low heat, stirring and keeping the mixture covered; 10 minutes.
11. Remove cover, stir, replace cover & cook another 10 minutes. (I keep doing this until the rice soaks up all the juices, no need to worry if rice is uncooked at this point.)
12. Transfer to large party size foil square pan, cover with foil.
13. Bake in a 350 oven for 1 hour, stir well every 15 minutes. (I add cumin and sprinkle garlic salt about half way through, to your liking.)
Achiote oil:
2 (1 oz.) packets achiote seeds
1 c. olive oil or vegetable oil
Heat the achiote seed and olive oil over medium heat for about 5 minutes until the oil has taken a reddish color of the seeds.
Strain into a glass bowl.
Cool and store in refrigerator.