Dominican Pork and Green Plantain Meatballs in Coconut Sweet Pepper Sauce with Cilantro Rice

Instructions

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   1. In a large bowl, combine the ground pork, finely grated green plantain, half of the chopped red onion, half of the garlic, 2 tablespoons chopped cilantro, oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, cumin, and the beaten egg until well mixed.

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   2. Shape the mixture into 16 medium meatballs and let them rest for 10 minutes while you prepare the rice.

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   3. For the cilantro rice, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the rice and sauté for 1 minute. Stir in the water, 1/4 teaspoon salt, a pinch of black pepper, and half of the remaining cilantro. Once it comes to a boil, lower the heat, cover, and cook for 15 minutes, until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.

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   4. While the rice cooks, heat 2 tablespoons vegetable oil in a wide skillet or Dutch oven over medium-high heat. Brown the meatballs in batches for 6 to 8 minutes, turning so they color on all sides. Transfer to a plate.

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   5. In the same skillet, add the remaining red onion, remaining garlic, and the sweet peppers. Sauté for 3 minutes until fragrant and slightly softened.

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   6. Add the tomato paste and cook for 1 minute, stirring. Pour in the coconut milk, chicken broth, lime juice, bay leaf, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Mix well and bring to a gentle simmer.

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   7. Return the meatballs to the skillet with the sauce. Reduce to medium-low heat, partially cover, and cook for 12 minutes, or until the meatballs are fully cooked and reach an internal temperature of 160°F / 71°C.

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   8. Remove the bay leaf. Fluff the rice with a fork and serve the meatballs hot with plenty of coconut sweet pepper sauce over or alongside the cilantro rice. Finish with the remaining cilantro on top.