Pork Dirty Rice With Belly Cracklings And Avocado

• 2 ounces fennel sliced
• 2 ounces vidalia onion sliced
• butter as needed
• 3 ounces avocado diced
• 3 egg whites boiled and chopped
• 1 ounce cilantro micro
• 4 ounces pork belly
• 4 ounces morcilla blood sausage casing removed
• 2 ounces Spanish olive oil
• 1 cup bomba rice Spanish, or regular medium grain rice
• 2 cups chicken stock
• 2 ounces Spanish olive oil
• 1 teaspoon garlic powder
• 1 teaspoon annatto paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon bay leaf crushed
• 1 teaspoon onion powder
• 1 teaspoon cayenne

1. Rice:
2. Saute blood sausage in olive oil, and crumbling the sausage.
3. Add the rice stirring on high heat for two minutes.
4. Add the chicken stock and lower temperature to simmer for 18 minutes.
5. Pork Belly:
6. You can use any recipe for belly and season with the adobo mixture for 24 hours ahead.
7. Use only the skin to garnish and the meat for mixing.
8. You can even buy cracklings and add them if you can't find pork belly.
9. Adobo Mixture:
10. Mix olive oil, garlic powder, annatto paste, cumin, oregano, bay leaf, onion powder, and cayenne.
11. Assembly:
12. In a saute pan, caramelize the fennel and onions in butter.
13. Combine the rice, fennel, onions, belly meat until heated through.
14. Mix in avocado and chopped egg whites.
15. Serve in a bowl garnished with the pork belly cracklings and the micro cilantro.

fennel, vidalia onion, butter, avocado, egg whites, cilantro, pork belly, morcilla blood sausage casing, olive oil, bomba rice spanish, chicken stock, olive oil, garlic, paste, ground cumin, oregano, bay leaf, onion powder, cayenne

Taken from www.yummly.com/recipe/Pork-Dirty-Rice-with-Belly-Cracklings-and-Avocado-2272467 (may not work)