cocina tradicional (olla/cazuela) ninguna restricción

Venezuelan Pabellón in a Dutch Oven

Name: Venezuelan Pabellón in a Dutch Oven
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇻🇪 Venezuela
Ingredients: 300g pork cubes; 250g white rice; 200g cooked black beans; 1 medium pineapple, cubed; 1 medium onion, chopped; 2 garlic cloves, chopped; 10g sweet red paprika; 15g extra‑virgin olive oil; al gusto salt and black pepper; 1 bay leaf; 200ml beef broth

📍 🇻🇪 Venezuela

⏱️Prep: 15 min

🔥Cook: 45 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

The aroma of white rice, infused with garlic and paprika, already heralds the arrival of a Venezuelan classic: the Pabellón in a Dutch oven. When served, shredded pork rests atop a bed of grains, while the black beans, tender and slightly glossy, dissolve with each bite. The caramelized pineapple, with its balanced acidity, awakens the senses and adds a sweet contrast that complements the richness of the other components.

To prepare this dish, start by cooking the rice with chicken broth, finely chopped garlic, and a teaspoon of sweet paprika. Let the grains absorb the flavor and remain loose. Meanwhile, sauté the pork in large pieces until browned, then shred it, reserving the juices that form. In another pan, fry the black beans until they become creamy, adding a touch of salt and pepper to taste.

The pineapple, cut into medium cubes, cooks with brown sugar and a splash of lemon juice until caramelized, maintaining its shape and a slight crunch. This detail adds a dimension of flavor that distinguishes the Pabellón from other versions.

When assembling the Dutch oven, place the rice first as the base, followed by a generous layer of shredded pork, then the black beans, and finally the caramelized pineapple. Serve hot, accompanied by diced avocado and a splash of achiote sauce. This dish not only represents Venezuelan gastronomy but also invites sharing a culinary experience full of tradition and flavor.

🛒 Ingredients

4 servings

300g pork cubes
250g white rice
200g cooked black beans
1 medium pineapple, cubed
1 medium onion, chopped
2 garlic cloves, chopped
10g sweet red paprika
15g extra‑virgin olive oil
al gusto salt and black pepper
1 bay leaf
200ml beef broth

👨‍🍳 Step-by-step instructions

Step 1: Heat the Dutch oven over medium‑high heat and add the oil. When it bubbles, add the pork and sear each side at 220 °C for 90 s. The Maillard reaction forms a protective layer that locks in juices.
Step 2: Remove the pork, add the onion and garlic, and sauté until the onion is translucent; this releases sugars that will sweeten the sofrito.
Step 3: Add the paprika and bay leaf, stir quickly to prevent burning and release their aroma.
Step 4: Pour in the broth, cover, and let it simmer on low heat for 10 min. The rice steams inside the Dutch oven, absorbing all the flavor.
Step 5: Add the beans and pineapple. Adjust salt and pepper. Reduce the heat and simmer for 25 min, or until the rice is tender and the liquids have reduced.
Step 6: Serve hot, letting each spoonful mingle with the pork, rice, legumes, and pineapple, creating a symphony of textures.

💡 Chef's tip

Keep the Dutch oven at 95 °C during the final phase. That temperature is high enough for the rice to absorb the broth without scorching the bottom, yet low enough to keep the pork tender and juicy.

📝 Our take

Esta versión en cazuela es un acierto total porque concentra los sabores en cada cucharada, evitando que el arroz y las caraotas queden dispersos en el plato. El contraste entre el punto salado de la carne mechada y el dulzor colapsando del plátano maduro es un viaje de ida. Es confort food caribeño llevado a su máxima expresión. Una cucharada de esto te reconcilia con el mundo al instante.

🍷 Wine & food pairing

Busca un vino tinto de la DO Campo de Borja elaborado con Garnacha centenaria; su fruta madura y ese toque licoroso compensan el dulzor del plátano frito y sostienen el peso de las caraotas negras.