Pork Pileau Food

TRINIDAD PELAU

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.

CAROLINA PILAU (PERLOO)

Steps:

• Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
• Add the boiling stock, stir, and bring back to the boil.
• Add chicken, vegetables, bay leaf, salt and pepper.
• Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
• Serving Ideas : Sprinkle with crumbled bacon and parsley.

PORK PILEAU

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.