Finishing the Bacon & Pork for Making Cuban Congri

Video Transcript

"On behalf of Expert Village my name is Lizbeth Muller and today we are going to make congri. I took my bacon and I broke it up to little pieces while my sofrito is cooking, just small little bits like this. I do really want it crunchy cause I don't like soggy bacon inside my rice, it will get soft but not that soft. I'm going to take my pork rinds also and I'm going to place them in here with that, add a little bit more. Now instead of the sides I'm ready to make my rice and place it in there towards the end and I will show you. The sofrito is cooking up it's really hot, I want it a little more darker than that, I want it more crispy and darker I just want it to brown more."