📝 About This Recipe
Deeply rooted in the rural traditions of Minas Gerais and Goiás, Arroz com Suã is the ultimate Brazilian comfort food. This 'one-pot' masterpiece features the suã (pork backbone), a cut prized for its rich marrow and tender meat that imparts an incredible depth of flavor to the rice as they cook together. It is a soulful, rustic dish that celebrates the beauty of slow-cooked pork, aromatic sofrito, and the golden crust that forms at the bottom of the pan.
🥗 Ingredients
The Pork and Marinade
- 3.3 lbs Pork backbone (Suã) (cut into small chunks)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Salt (or to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Cumin (ground)
The Rice and Aromatics
- 3 cups Long-grain white rice (unwashed for better texture)
- 2 tablespoons Lard or Vegetable oil (lard is traditional for authentic flavor)
- 1 large Yellow onion (finely diced)
- 1/2 Red bell pepper (finely diced for color)
- 1 teaspoon Turmeric or Urucum (Annatto) (for a vibrant golden color)
- 2 pieces Bay leaves
- 6 cups Boiling water (approximately)
The Finishing Touches
- 1/2 cup Green onions (thinly sliced)
- 1/4 cup Fresh parsley (chopped)
- 2-3 pieces Pimenta-bode or Malagueta peppers (optional, for heat)
👨🍳 Instructions
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1
In a large bowl, season the pork backbone pieces with the garlic paste, lime juice, salt, black pepper, and cumin. Rub the marinade well into the meat and let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
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2
Heat the lard or oil in a large, heavy-bottomed pot (preferably cast iron or a traditional Brazilian stone pot) over medium-high heat.
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3
Add the pork pieces in batches, searing them until they are deeply browned and caramelized on all sides. This 'browning' is crucial as the fond at the bottom of the pot creates the dish's color and flavor.
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4
Once all meat is browned, return all pork to the pot. Add a small splash of water to deglaze the bottom, scraping up those flavorful brown bits.
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5
Cover the pot and reduce heat to medium-low. Let the meat cook in its own juices for about 20-25 minutes until it starts to become tender. If the pot becomes too dry, add a few tablespoons of water.
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6
Add the diced onion, red bell pepper, and turmeric (or urucum). Sauté for 5 minutes until the onion is translucent and fragrant.
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7
Add the raw rice to the pot. Stir constantly for 2-3 minutes, ensuring every grain is coated in the pork fat and the spices. You want the rice to look slightly pearlescent.
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8
Pour in the boiling water and add the bay leaves. The water should cover the rice and meat by about an inch. Stir once to level the ingredients.
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9
Taste the liquid and adjust the salt if necessary—it should taste slightly over-salted as the rice will absorb it.
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10
Cook uncovered over medium heat until the water level drops to the same level as the rice. Small 'steam holes' will begin to appear on the surface.
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11
Reduce the heat to the lowest setting, cover the pot tightly, and cook for another 15-18 minutes until the rice is tender and the water is fully absorbed.
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12
Turn off the heat but keep the lid on. Let the dish rest for 10 minutes; this allows the moisture to redistribute, making the rice fluffy.
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13
Fluff the rice gently with a fork, being careful not to break the bones. Stir in the fresh green onions and parsley just before serving.
💡 Chef's Tips
Don't rush the browning of the meat; that deep brown color is what gives the rice its signature 'burnt orange' hue and savory depth. Using pork lard instead of vegetable oil provides a much more authentic, silky mouthfeel characteristic of Brazilian farmhouse cooking. If you enjoy 'pregão' (the crunchy rice at the bottom), leave the pot on low heat for an extra 2-3 minutes after the water is gone. Always use boiling water to cook the rice; adding cold water shocks the grains and can result in a mushy texture. If you can't find pork backbone, you can substitute with pork neck bones or meaty spare ribs cut into small pieces.
🍽️ Serving Suggestions
Serve with a side of sautéed collard greens (Couve à Mineira) with crispy garlic. A side of pan-fried banana or plantain adds a wonderful sweetness to balance the salty pork. Pair with a cold Brazilian Pilsner or a classic Caipirinha to cut through the richness of the meat. Offer a jar of pimenta malagueta (pickled chili peppers) on the side for those who want an extra kick. A simple tomato and onion salad with a sharp vinegar dressing provides a refreshing contrast.