Rice and Pork Dish (Reisfleisch Recipe)

Ingredients

In this section, you'll find detailed information about the ingredients.

• 500g pork - for example, goulash meat, pork neck, shoulder, but also tenderloin or pork fillet are possible. Juicier results can be achieved with slightly fattier cuts, while leaner cuts like fillet are lower in calories but slightly drier.
• 3 brown onions (approx. 250g)
• 4 tablespoon oil - corn germ oil, rapeseed oil, or lard
• 1 teaspoon hot paprika powder
• 3 teaspoon sweet paprika powder
• 3 cloves of garlic, pressed
• Pepper
• Salt
• 1 bay leaf
• 1 tablespoon dried marjoram
• 750ml vegetable broth - see here, for example, my recipe for homemade soup seasoning.
• 2 large green peppers (approx. 4 pointed peppers) or more as desired
• 250g rice - long-grain rice, but due to the cooking time of approximately 45 minutes, this dish can also be prepared with types of rice that require longer cooking times than white rice, such as brown rice or wild rice.

Instructions

Here is a step-by-step guide with pictures and detailed explanations.

For a quick version of the recipe, you can jump directly to the printable recipe card:

Prepare the ingredients:

Peel and chop the onions.

Cut the pork into approximately 3cm cubes.

Peel the garlic and press it through a garlic press.

Cut the bell peppers into approximately 2cm pieces.

Heat the fat in a pot and sauté the onions until golden brown.

Add the meat to the onions and briefly roast.

Add the pressed garlic and sauté briefly.

Season the rice and pork with sweet and hot paprika powder, roast for a few seconds. Do not roast the paprika powder for too long, as it may become bitter.

Pour in the vegetable broth.

Add rice, green peppers, and remaining spices and salt, stir, and bring to a boil.

Season the rice and pork with marjoram and bay leaf.

Cover and let simmer over low heat for about 40-45 minutes until all the liquid is absorbed. In the meantime, check occasionally whether the rice and pork is simmering too strongly or too weakly, and adjust the temperature.

FAQ - Frequently Asked Questions About This Rice Dish

What kind of rice is best for this rice and pork dish?

This dish is typically prepared with long-grain rice. However, due to the long cooking time, other types of rice such as wild rice or brown rice that usually require longer cooking times are also suitable.

What kind of pork is best for this dish?

For this dish, marbled cuts of pork that are good for braising are recommended. Shoulder or neck cuts are commonly used. I have also achieved very good results with pork tenderloin. Lean cuts such as pork fillet are also suitable, but the result may be slightly drier.

Calories in this rice and pork dish

This rice and pork dish recipe has approximately 470 calories per serving, calculated for a weight of 312g per serving. The total amount from the recipe is divided into 6 servings.

Storage & Reheating

Covered, this rice and pork dish can be kept in the refrigerator for a few days. To reheat, either use a microwave or reheat it in a pot with a few additional tablespoons of water.

Freezing & Thawing

This rice and pork dish is suitable for freezing. To thaw, remove it from the freezer a few hours before cooking or store it in the refrigerator overnight. Then heat it for 5-10 minutes in a pan with a few tablespoons of water (or oil).

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