Home » Vault » Arroz Amarillo Con Panceta Dorada Y Salsa Criolla Yellow Rice with Golden Bacon and Creole Sauce
Arroz Amarillo Con Panceta Dorada Y Salsa Criolla Yellow Rice with Golden Bacon and Creole Sauce
Este plato es una celebración del cerdo y el arroz en su máxima expresión criolla. La estrella es la panceta de cerdo, que pasa por una doble cocción: primero se hierve lentamente en un caldo aromático con cítricos y especias para garantizar su terneza, y luego se sella a fuego fuerte para obtener una superficie dorada y crujiente. Se sirve sobre un arroz amarillo graneado y muy sabroso, cocido en el mismo caldo del cerdo y enriquecido con un aderezo de cebolla, ajo, palillo y el inconfundible perfume del zapallo loche. Se corona con palta fresca y una salsa criolla para el toque de acidez. [This dish is a celebration of pork and rice in its highest Creole expression. The star is the pork belly, which undergoes a double cooking process: first, it is slowly boiled in an aromatic broth with citrus and spices to ensure its tenderness, and then it is seared over high heat to achieve a golden and crispy surface. It is served over a grainy and very tasty yellow rice, cooked in the same pork broth and enriched with a dressing of onion, garlic, turmeric, and the unmistakable perfume of loche squash. It is topped with fresh avocado and a Creole sauce for a touch of acidity.]
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