Description:

La Bandera (flag) is the national dish of the Dominican Republic, which consists of three main parts:

    White rice: Rice is a staple food in Dominican cuisine and represents the white color of the La Bandera flag.

    Pinto beans: Pinto beans are made from red and black beans and represent the red color of the flag.

    Meat stew: The meat stew is usually made from beef or pork and represents the blue color of the flag.

La Bandera is often served with tostones (fried green plantains) and salad.

Ingredients:

    2 cups white rice

    1 cup pinto beans (cooked)

    500 g pork shoulder (diced)

    1/4 cup olive oil

    1 large onion (chopped)

    2 cloves garlic (crushed)

    1/2 cup tomato sauce

    1/4 cup water

    1/4 cup ground cumin

    1/4 cup paprika

    1/4 cup salt

    1/4 cup pepper

    1 bay leaf

Instructions:

    Cook the rice according to the package instructions.

    Heat the olive oil in a large skillet.

    Add the onion and garlic and sauté until translucent.

    Add the pork and brown on all sides.

    Add the tomato sauce, water, cumin, paprika, salt, pepper, and bay leaf.

    Bring to a boil, then reduce the heat and simmer, covered, for 2-3 hours, or until the pork is tender and can be easily shredded with two forks.

    Discard the bay leaf.

    Serve the La Bandera by spooning cooked white rice on a plate. Add a portion of pinto beans next to the rice, and top it with the shredded pork stew.

Tips:

    You can use pork shoulder or pork belly instead of pork tenderloin. These are fattier cuts that will add a richer flavor to the stew.

    You can season the stew with additional spices, such as oregano, chili flakes, or dried thyme.

    La Bandera can be served with fried plantains (tostones) or salad. The salad is typically made with cucumbers, tomatoes, onions, and fresh lemon juice.

    If you are short on time, you can use canned pinto beans. Just rinse and heat them through before serving.

Enjoy!