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pork rib rice


pork rib rice

Curtir receita


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Tempo de preparo

1 hour(s)


6 servings


  • Pork ribs | 1 kg
  • Onion | 2 unit(s)
  • Garlic | 3 unit(s)
  • Salt |  to taste
  • Black pepper |  to taste
  • Lemon | 1 unit(s)
  • Shoyo | 50 ml
  • Rice | 2 cup
  • Season | 1 unit(s)
  • Oil |  to taste
  • Colorau | 1 teaspoon
  • Green Smell |  to taste


  1. Season the pork ribs with salt, pepper and lemon (marinate for 30 min)
  2. Heat the oil and sauté the onion and garlic until golden brown, introduce the paprika to extract the color and then add the meat. Cook for about 10 minutes and season with the sazon, soy sauce and seasonings of your choice.
  3. Add boiling water until almost covering the meat and let it cook with the pan closed. When it is almost dry, it is necessary to check the point, I particularly like the meat very soft, so I add water little by little until I get the ideal point.
  4. I cook the rice separately and mix everything at the end, but if you want to do it all in one pan it is also perfectly possible to insert the raw rice when the meat is almost ready, add water (two fingers up) and adjust the salt.
  5. Finish with a green scent and voilá!

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