LOCRIO DE CERDO Y PAPAS (KID-FRIENDLY ONE-POT PORK & SAFFRON RICE)
makes 1 pot · total 25m · tested

A sweet-and-savory, kid-friendly Latin American style one-pot rice dish
(Locrio de Cerdo). Lean pork loin cubes and russet potatoes cook
directly over saffron rice in high pressure without pre-searing. The
sweet-savory-acid balance of brown sugar, apple cider vinegar, butter,
and MSG creates a glossy, craveable coating over the rice and keeps the
pork tender.

INGREDIENTS
  -- Main --
      900 g   pork loin (cut into 1-inch (2.5 cm) cubes; lean pork loin)
      450 g   russet potatoes (peeled, 3/4-inch dice; high-starch
              potatoes)
      350 g   saffron rice (dry; packaged yellow rice mix (e.g. Vigo or
              Mahatma))
      405 g   water (warm)
       15 g   chicken Better Than Bouillon
       15 g   apple cider vinegar (acid balance)
       18 g   brown sugar (sweet balance)
       35 g   unsalted butter (sliced into pats; replaces oil for silky
              texture)
       15 g   dried minced onion
        6 g   garlic powder
        7 g   smoked paprika (pimentón)
      1.5 g   ground cumin
      1.5 g   ground coriander
      1.5 g   Italian herb blend (contains oregano, basil, marjoram)
        3 g   MSG (monosodium glutamate)
        1 g   black pepper (coarse ground)
        0 g   kosher salt (omit if using seasoned boxed rice & BTB; add
              3g if plain rice)

STEPS
  Liquid Base
    1. Add the 405g warm water, 15g apple cider vinegar, 18g brown
       sugar, 15g Better Than Bouillon, 3g MSG, and all dried seasonings
       (dried onion, garlic powder, smoked paprika, cumin, coriander,
       Italian herbs, black pepper, and optional salt) directly into the
       inner pot of the pressure cooker.
    2. Whisk for 15 seconds until the sugar and bouillon paste are fully
       dissolved.
  Layering (No Stirring)
    1. Pour in the 350g dry saffron rice and gently spread it across the
       bottom until it is completely submerged beneath the liquid line.
    2. Scatter the 450g diced potatoes evenly over the rice layer.
    3. Place the 900g cubed pork loin on top of the potatoes.
    4. Distribute the 35g butter pats evenly over the pork.
    5. Do not stir the pot. Keeping the layers stacked prevents bottom-
       scorch errors while allowing the melting butter and meat juices
       to baste downward through the starches.
  Pressure Cook & Rest
    1. Lock the lid and set the steam release valve to Sealing.
    2. Cook on Manual / High Pressure for 5 minutes.
    3. Allow a 5-minute Natural Pressure Release (NPR), then flip the
       steam valve to quick-release any remaining pressure.
    4. Remove the lid. Gently fold the contents from the bottom up with
       a wide spatula or paddle to combine the butter-glazed rice,
       tender potatoes, and pork.
    5. Let rest uncovered for 3 minutes before serving to allow the
       starches to settle into the juices.

EQUIPMENT
  - Electric Multi-Cooker / Pressure Cooker (6-qt or 8-qt)
  - Silicon or wooden paddle spoon
  - Gram kitchen scale

STORAGE
  Store leftovers in an airtight container in the refrigerator for up to
  4 days. Reheat in the microwave with a damp paper towel loosely placed
  over top to retain moisture in the lean pork.
  ```

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/locrio-de-cerdo-y-papas-kid-friendly-one-pot-pork-and-saffron-rice.txt
  https://creativecommons.org/licenses/by/4.0/