Description
Why the dish is called so I don't know, read the recipe in some book once made ... and now I cook it all the time.
Ingredients
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Pork
900 g
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Figure
1 cup
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Onion
1 piece
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Pineapple
1 can
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Vegetable oil
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Carnation
10 piece
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Salt
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Allspice
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Butter
Cooking
Finely chop the onion and fry in vegetable oil until Golden brown with cloves.
Boil the rice in salted water until tender.
The meat is cut into cubes, around the size of as goulash or slightly larger.
Add the meat to the onions, salt, pepper and simmer under the lid. I have allspice I had to add a mixture of peppers, but also not too bad. When the meat is almost ready, remove the lid and Dozhivem until it boils away all the resulting liquid.
With pineapple drained and juice.
The pineapple slices are added to cooked rice, stir. Juice while leave, it is still useful to us.
On a baking sheet spread evenly the meat. Him tightly stacked rice-pineapple porridge and a good stamps.
Pour the pineapple juice, it is necessary to take not all, but somewhere 3/4 Cup. Put a few shavings of butter. Sent in a pre-heated strongly (up to 200-220 degrees) oven for 10 minutes. As all are ready, then bake in the oven for long, but I love to hold a little longer to make the rice "grabbed" in a tight lump. And if you get crackling, it's all top dreams....
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