Pork With Rice And Olives (Arroz Con Carne De Cedo-Dominican Rep - cooking recipe

Ingredients

1 1/2 lbs boneless pork shoulder
1/4 cup vinegar
1 medium onion, chopped
2 garlic cloves, chopped
1/8 - 1/4 teaspoon crushed red pepper flakes
3 slices bacon
2 cups boiling water
1 cup rice, uncooked regular
1/4 cup pimento stuffed olive, sliced
2 tablespoons parsley, minced
1 1/2 teaspoons salt

Preparation

Trim fat from pork; cut pork into 3/4-inch cubes. Mix pork, vinegar, onion, garlic and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 6 hours.
Fry bacon until crisp; drain.
Remove pork from marinade, reserving marinade.
Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides; drain.
Mix pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole.
Cover and bake at 350 degrees until liquid is absorbed, 25 to 30 minutes.