질문하기
Plain steamed rice served with a pork and tomato-chile sauce, a Michoacán tradition. This protein-rich family dish pairs simple rice with bold, savory flavors in a satisfying combination.
Rinse the rice thoroughly under cold water until the water runs clear. Set aside to drain.
In a heavy saucepan over medium heat, add 1 tbsp vegetable oil. Sauté the rice for 2-3 minutes until slightly opaque but not browned, stirring constantly for even toasting.
Pour in 3 cups of water and a pinch of salt. Add the bay leaf. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 17-20 minutes until the rice is just cooked and fluffy. Remove from heat and let rest for 5 minutes, covered.
Meanwhile, heat 2 tbsp vegetable oil in a Dutch oven or deep skillet over medium-high heat. Add the pork cubes and season with salt and pepper. Brown all sides for about 6-8 minutes without crowding the pan.
To the browned pork, add onions and sauté for 2 minutes. Add the minced garlic and serrano chiles, frying for 1 more minute until fragrant but not burnt.
Stir in the chopped tomatoes and 1 cup water. Reduce heat to medium-low, cover partially, and let the sauce simmer gently for 30 minutes, stirring occasionally, until pork is tender and sauce thickens.
Taste and adjust seasoning if needed. Remove the bay leaf from the rice.
To serve, scoop the steamed rice onto plates and ladle the pork and tomato-chile sauce generously over the top. Serve immediately.
