It is a very tasty dish, the contribution of the pig's bone extracts all the flavors, including the other elements that make this dish a delicious and nutritious delicacy.
This dish is prepared from pork and rice.
The meat is slowly cooked with a mix of spices and vegetables, giving it a unique and delicious flavor. The rice is cooked in meat broth and mixed with the vegetables used to cook the meat.
The result is a delicious dish that is perfect for a family meal or a special dinner.
About its origin
It has pre-Hispanic roots and has evolved over the centuries thanks to the influence of Spanish culture.
The basic ingredients of the dish remain true to the original recipe, but each region of the country has its own version of the recipe.
This recipe dates back to the Colonial era in Guatemala.
It is said that the dish was one of the favorites of the Spanish friars living in the country's convents. The friars were in charge of cooking and serving the dish during religious festivities and other events until the recipe became popular among the local population.
Preparation tips
If you want to prepare this recipe, here are some suggestions.
First, make sure to cook the meat on low heat, this will make it tender and juicy.
You can also add your favorite spices to the dish, such as cumin or cilantro, to give it a personal touch.
Also, don't forget to cook the rice in the meat broth for a delicious and authentic flavor.
Finally, you can accompany the dish with a fresh vegetable salad to balance the meal and add an extra touch of flavor. Enjoy this delicious recipe and experiment with your own variations.
Pork Backbone with Rice
Ingredients
1 kilogram of Pork backbone
500 grams of Pork leg in pieces
3 Guajillo peppers
2 Ancho peppers
2 Garlic cloves
3 Cloves
1 teaspoon of Cumin
1 pinch of Salt
Water
Preparation
Step 1 : To prepare this recipe, it is recommended to start by cleaning the peppers, removing the seeds and soaking them in hot water.
Step 2 : Once the peppers have softened, they should be blended with about 1 cup of water, along with the cumin and cloves, and then reserve this broth.
Step 3 : Next, place the meat in a pot with enough water and a garlic clove, cooking it over low heat.
Step 4 : It is important to use a metal skimmer to remove the black foam that forms in the broth.
Step 5 : Once the meat is cooked, strain the broth and add the rice, adjusting the seasoning and keeping the broth moving to prevent the rice from sticking to the bottom of the pot.
Step 6 : When the rice is ready, it can be served in dishes accompanied by bone and meat.
Step 7 : The recipe is ready to enjoy.
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