How to cook
Cut the pork into bites and braise them in a pan on all sides until they change color. Remove from the grease in the pan and transfer to a porcelain tray. In the same grease, saute the chopped into crescents old onions and grated or chopped carrot.
After the veggies soften, add the rice and fry until it turns glassy. Then transfer everything to the tray with the meat. Add the broth (water) and spices. Stir everything carefully.
Transfer the dish to a preheated 392°F (200 °C) oven. Once the rice completely absorbs all it can, the dish is ready.
Serve with chopped parsley.