Dominican Brothy Rice with Pork, Pigeon Peas, and Sweet Potato with Sour Orange

Instructions

1. 1

   In a bowl, season the pork with 30 ml (2 tbsp) sour orange juice, dried oregano, ground cumin, sweet paprika, 4 g (3/4 tsp) salt, and black pepper. Mix well and let it rest for 15 minutes.

2. 2

   Heat a heavy pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the pork for 6 to 8 minutes, stirring occasionally, until nicely colored on several sides.

3. 3

   Add the red onion, sweet peppers, and minced garlic. Cook for 4 minutes until the onion softens. Stir in the tomato paste and cook 1 more minute, stirring so it lightly caramelizes.

4. 4

   Add the green olives, capers, bay leaf, and half of the chopped cilantro. Stir for 30 seconds to perfume the sofrito.

5. 5

   Add the sweet potato cubes, long-grain rice, and cooked pigeon peas. Stir for 1 to 2 minutes so the rice is coated with the sofrito and the sweet potato is evenly distributed.

6. 6

   Pour in the hot chicken broth or water and the remaining sour orange juice. Adjust with the remaining salt. Bring to a boil over high heat.

7. 7

   Once boiling, lower to medium-low heat and cook partially covered for 20 to 25 minutes, stirring gently twice so the rice does not stick and the sweet potato does not completely fall apart. The final texture should be brothy, not dry.

8. 8

   Turn off the heat when the rice is tender, the pork is fully cooked, and the liquid has thickened slightly. Let it rest, covered, for 5 minutes.

9. 9

   Remove the bay leaf and finish with the remaining chopped cilantro. Serve hot.

10. 10

    If you want to keep it warm before serving, transfer it to an oven-safe dish and hold it covered at 200°F (95°C) for up to 15 minutes, adding 2 to 3 tablespoons of water if it thickens too much.