Rice with Meat ('Reisfleisch')
Rice with Meat ('Reisfleisch')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound (450 g) fatty pork shoulder, cut into small cubes
- salt, to taste
- 2 tablespoons lard
- 1 pound (450 g) onions, finely chopped
- 5 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoon ground allspice berries
- 1 ground clove (1/8 teaspoon)
- 2 tablespoons sweet paprika powder
- spicy paprika powder, to taste
- 1 sprig rosemary
- 2 bay leaves
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon sugar
- 1 cup (7 ounces | 200 g) basmati rice, washed and rinsed
- finely minced chives, for sprinkling
Instructions
- 1
Cook the pork shoulder:
- 2
Season the pork with salt to taste. Heat the lard in your pressure cooker or Dutch oven over high heat. Add the meat and sear on all sides until well browned, about 4-5 minutes. Take the meat out of the pot and set aside.
- 3
Turn down the heat to medium-low and add your onions and garlic cloves. Sweat them for 4-5 minutes to break down the onions a little. Add the tomato paste, spices, rosemary, and bay leaves and sweat for another minute. Deglaze the pot with white wine and chicken broth and add your meat along with the resting juices back into the pan. Stir in 1 teaspoon of sugar. If using a pressure cooker, cook the pork on the high heat setting for 20 minutes followed by a natural pressure release. If using a Dutch oven, cook the pork, covered, over the lowest possible heat for 1.5 hours or until tender to your liking.
- 4
Cook the rice:
- 5
Add your rice into the pot and mix well. If using a pressure cooker, bring the pressure cooker up to the low-pressure setting. Immediately take it off the heat and wait for the pressure to release naturally (don't cook it over high pressure or it will burn at the bottom of the pot). The rice will be perfectly cooked once the pressure has been released. If not, continue to cook it over low heat until the rice is tender and add extra water or chicken broth if required. If using a Dutch oven, simply cook the rice, covered, for about 10-15 minutes or until tender to your liking. Add extra water or chicken broth if required but make sure the dish doesn't become soupy.
- 6
Season the rice to taste with salt. Sprinkle with chives and serve while still hot with a cucumber or green salad on the side.