Pork Meatballs in Acerola Sofrito with Creamy Pigeon Pea and Zucchini Rice

Instructions

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   1. In a large bowl, mix the ground pork, breadcrumbs, beaten egg, 3 minced garlic cloves, 2 tablespoons chopped culantro, dried oregano, cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

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   2. Shape into 16 evenly sized medium meatballs and place them on a tray. Refrigerate for 10 minutes so they hold their shape better.

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   3. In a wide skillet or caldero, heat 1 tablespoon olive oil over medium heat. Brown the meatballs for 6 to 8 minutes, turning so they sear on all sides. Transfer to a plate; they do not need to be fully cooked yet.

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   4. In the same skillet, add the remaining tablespoon of olive oil. Sauté 3/4 cup onion, 1/2 cup green bell pepper, and 1/3 cup sweet peppers for 4 minutes, until softened. Stir in the tomato paste and cook 1 minute more.

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   5. Add the acerola pulp, 1 cup chicken broth, the bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well, return the meatballs to the skillet, and cook over medium-low heat for 18 to 20 minutes, partially covered, until fully cooked and the sauce thickens slightly.

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   6. Meanwhile, make the rice. In a medium pot over medium heat, warm a small drizzle of drippings from the skillet or 1 additional teaspoon oil if preferred. Sauté the remaining 1/4 cup onion, remaining 1/4 cup green bell pepper, remaining garlic clove, and remaining 1/4 cup sweet peppers for 3 minutes.

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   7. Add the rinsed rice and stir for 1 minute to lightly toast it. Add the cooked pigeon peas, zucchini, remaining 1 cup chicken broth, coconut milk, and a pinch of salt. Bring to a boil.

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   8. Once boiling, lower the heat, cover the pot, and cook for 18 to 20 minutes, until the rice is tender and the liquid is almost fully absorbed.

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   9. Turn off the heat, add the shredded Puerto Rican cheese and the remaining tablespoon chopped culantro. Fold gently until the cheese melts and the rice becomes creamy. Let rest, covered, for 5 minutes.

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    10. Serve a bed of creamy pigeon pea and zucchini rice, top with the meatballs, and finish with the acerola sauce from the pan.

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    11. If you want to reheat or lightly gratin the plated rice with extra cheese, do so in a preheated oven at 350°F / 175°C for 5 to 8 minutes.

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    12. Serve hot and adjust salt and pepper to taste just before bringing to the table.