Burnt Coconut Rice with Tamarind Pork, Sautéed Collard Greens and Brazil Nut Farofa

Instructions

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   1. In a bowl, mix the pork loin with the tamarind paste, grated panela, half of the minced garlic, lime juice, ground cumin, sweet paprika, 5 g salt, 1 g black pepper, and 15 ml vegetable oil. Let it marinate for 15 minutes at room temperature.

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   2. Meanwhile, make the rice. Heat a medium pot over medium heat and toast the shredded coconut for 2 to 3 minutes, stirring, until deeply golden and fragrant but not burnt. Transfer it to a plate.

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   3. In the same pot, add 15 ml vegetable oil and half of the diced onion. Sauté for 3 minutes until softened. Add the long-grain rice and stir for 1 minute to lightly toast it.

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   4. Add the coconut milk, hot water, bay leaf, 3 g salt, and half of the toasted coconut. Bring to a boil, then reduce to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

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   5. For the farofa, melt the butter in a skillet over medium heat. Add the chopped Brazil nuts and the remaining diced onion; cook for 2 to 3 minutes. Add the toasted cassava flour and a pinch of salt, stirring for 3 to 4 minutes until crunchy and golden. Set aside.

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   6. Heat a wide skillet or oven-safe baking dish. If you prefer to finish the pork in the oven, preheat it to 425°F / 220°C. Add the remaining vegetable oil to the skillet and sear the marinated pork over medium-high heat for 6 to 8 minutes, turning it so the sides caramelize.

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   7. Once the pork glaze thickens and the meat is well browned, reduce the heat to medium and cook 4 to 6 minutes more, until the center reaches a safe temperature and the sauce looks glossy. If using the oven, transfer the dish to the oven at 425°F / 220°C for 8 to 10 minutes after searing.

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   8. In another skillet, sauté the collard greens with the remaining minced garlic, 1 g salt, the remaining black pepper, and 1 to 2 tablespoons of the hot water from the rice for 3 to 4 minutes, until tender but still bright green.

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   9. Fluff the rice with a fork and remove the bay leaf. Top with the remaining toasted coconut, chopped cilantro, and lime zest.

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    10. Serve a base of burnt coconut rice, spoon the tamarind pork on top, add the sautéed collard greens, and finish with the Brazil nut farofa on top or on the side.

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    11. If reheating, warm until the pork and rice are heated through; if using the oven, reheat at 350°F / 175°C for 10 to 12 minutes, lightly covered to prevent drying out.