- 250 grams of rice
- 750 ml of meat stock
- 500 grams of Rodríguez adobo marinated pork loin
- 250 grams of onion (half an onion)
- 75 grams of butter without salt
- 100 grams of cured cheese
- 125 ml of white wine
- 1 good splash of extra virgin olive oil
1.- Sauté onion over medium heat. Once the liquid has mostly disappeared, put the pieces of adobo marinated pork loin atop the onion base and continue sautéing both ingredients until the pork loin is seared (its interior should not look raw).
2.- With the pork loin seared, it’s time to add the rice. Calculate the amount: for four people, 350 gr would be about right. Now, continue stirring until the rice looks transparent.
3.- At this point, the wine should be added. It is important not to stop stirring the rice. It is necessary to gradually add moisture with dry white wine and to let it cook to reduce it.
4.- Now it’s time to begin heating the meat stock (a little at a time) while constantly stirring it. As the rice absorbs the meat stock, we gradually add more, stirring all the while.
5.- After having finished adding the meat stock, with the rice having absorbed a good amount of stock, finish the dish off with grated cured cheese and a good splash of extra virgin olive oil. The original recipe calls for Parmesan cheese but we suggest using Spanish ingredients so that your dish, with the Rodríguez pork loin added in, turns out delicious!