Pork Pileau Recipes

TRINIDAD PELAU

Trinidad Pelau image

Pelau is a stew from Trinidad made with either beef or chicken. The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas. Serve accompanied by slices of tomato, avocadoes, or cucumber.

Provided by TRINIREDLOCKS

Categories World Cuisine Recipes Latin American Caribbean

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons brown sugar
1 pound beef for stew, cut in 1 inch pieces
1 ½ cups water
1 ½ cups uncooked brown rice
1 cup coconut milk
2 cups fresh pigeon peas
1 cup chopped carrot
3 tablespoons coarsely chopped fresh parsley

Steps:

Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.

Nutrition Facts : Calories 540.9 calories, Carbohydrate 58.3 g, Cholesterol 50.7 mg, Fat 24.8 g, Fiber 5.3 g, Protein 22.1 g, SaturatedFat 13.5 g, Sodium 69.4 mg, Sugar 7.9 g

PORK PILEAU

Pork Pileau image

This is a variation on the Southern dish pileau (perlow, perloo, I hate when these spellings are used) that is usually made with chicken and sausage. This not a bog. Bogs are sticky and gooey, a pileau is made where the rice grains can be counted. You southerners who love pileau, will appreciate this. This can be made with any meat you wish. This is not a dish to be eaten often. I make it about every 3 months.

Provided by mightyro_cooking4u

Categories Pork

Time 10h30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boston butt, shredded
1 lb pig's foot, cut into pieces
1 lb pigs tail, cut into pieces
1 lb pork neck bones
1 lb smoked sausage, sliced diagonally
1 1/2 cups long grain rice (I use Uncle Ben's)
1 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
1 large bell pepper, chopped
2 (14 1/2 ounce) beef broth
1 teaspoon Kitchen Bouquet

Steps:

Brown all meats in a Dutch oven (or if you have a slow cooker that browns,use it. After browning all meats, place in slow cooker/crockpot with water to cover meat. Slow cook for 8 hours or until meat is falling off the bones. (I usually do this the day before I make the dish.) Let the meat cool. Remove all meat from the bones and chop into pieces. I remove as much fat as possible.
Remove juices from the pot, set aside. Slice sausage and chop vegetables. Saute sausage and peppers in pot, add rice and 1 cup of the reserved juice. Coat rice well with vegetables and juice. Add all meat back to pot, combine all ingredients well.Pour in two cans of beef broth. Add Kitchen Bouquet to your desired browness. Stir well. Cook until rice is tender about 45 minutes.
NOTE: This is kind of greasy.

Nutrition Facts : Calories 557.8, Fat 36.3, SaturatedFat 12.2, Cholesterol 123.3, Sodium 1393.1, Carbohydrate 21.2, Fiber 0.7, Sugar 0.9, Protein 34.2

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