Serves 10
80 min
Perlow
Recipe GLPR77ac2f73e87231
A classic Southern one-skillet rice dish featuring hog jowl bacon (or your choice of bacon, ham, or sausage) combined with aromatic vegetables, tomatoes, and aromatic spices. The rice simmers in a flavorful broth infused with the savory richness of the meat and rendered bacon grease, creating a comforting, satisfying main course that serves a crowd.
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Ingredients
3/4 lb hog jowl bacon, trimmed and chopped into large bite-sized pieces
1 large onion, diced
2 celery stalks, diced
1 large green bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juice
1 teaspoon salt
1 teaspoon Cajun seasoning
1/2 teaspoon black pepper
1/2 teaspoon ground sage
3 bay leaves
2 1/2 cups long-grain white rice, uncooked
4 3/4 cups water
Directions
In a large skillet over medium-high heat, add the trimmed and chopped hog jowl bacon. Fry the bacon for about 5 minutes, stirring frequently, until the pieces begin to render their fat and cook through.
Add the diced onion and celery to the bacon. Continue cooking over medium-high heat for 10 to 15 minutes, stirring often, until the bacon is fully cooked, crispy at the edges, and the onions are deeply browned. Be careful not to let anything burn.
Carefully drain off most of the excess grease from the skillet, leaving just a thin layer (about 1 to 2 tablespoons) of bacon fat in the bottom for flavor.
Add the diced green pepper, minced garlic, diced tomatoes with their juice, salt, Cajun seasoning, black pepper, sage, and bay leaves to the skillet. Stir everything together and sauté for 5 minutes over medium heat, stirring often.
Add the uncooked rice and water to the skillet, stirring well to combine. Increase the heat to high and bring the mixture to a boil, stirring often to prevent sticking.
Once boiling, cover the skillet tightly with a lid, reduce the heat to low, and simmer for 25 minutes without removing the lid or stirring.
Remove the skillet from the heat. Using a fork, gently fluff the rice to separate the grains. Cover again and let the rice rest off the heat for 15 to 20 minutes. This allows the rice to finish cooking gently and absorb any remaining liquid.
Remove the bay leaves, give the perlow a final stir, and serve hot to your gathered guests.
