Cuban Pork Steak in Garlic-Lime Adobo with Toasted Corn Rice and Pickled Cucumber

Instructions

1. 1

   1. In a bowl, combine the pork steak with half of the garlic, 30 ml (2 tbsp) lime juice, 2 g (3/4 tsp) ground cumin, 1 g (1/2 tsp) dried oregano, 4 g (3/4 tsp) salt, 1 g (3/8 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil. Add 60 g (about 1/2 cup) of the white onion. Let it marinate for 15 minutes in a cool spot or refrigerated.

2. 2

   2. For the pickled cucumber, mix the cucumber, white vinegar, the remaining 30 ml (2 tbsp) lime juice, sugar, 1 g (1/4 tsp) salt, a pinch of black pepper, and 2 g (about 2 tbsp) fresh cilantro in another bowl. Set aside while the rest cooks.

3. 3

   3. Heat a medium saucepan over medium heat. Add 15 ml (1 tbsp) vegetable oil and the butter. Once melted, add the sweet corn kernels and cook for 3 to 4 minutes until lightly browned in spots. Stir in 60 g (about 1/2 cup) white onion and the remaining garlic; cook for 2 minutes.

4. 4

   4. Add the white rice and stir for 1 to 2 minutes to lightly toast it with the corn. Add the remaining cumin, remaining oregano, bay leaf, and 3 g (1/2 tsp) salt. Pour in the hot chicken broth or water, stir once, and bring to a boil.

5. 5

   5. Once boiling, reduce to low heat, cover, and cook the rice for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff the rice with a fork.

6. 6

   6. While the rice cooks, preheat the oven to 200°F / 95°C to keep the pork warm if needed. Heat a large skillet or griddle over medium-high heat. Add the remaining vegetable oil and sear the pork steak with its marinated onion for 4 to 5 minutes per side, or until nicely browned and cooked through in the center. If needed, cook in batches and keep finished pieces warm in the oven at 200°F / 95°C.

7. 7

   7. Transfer the pork to a board and let it rest for 3 minutes. In the same skillet, add the remaining 60 g (about 1/2 cup) white onion and cook for 1 to 2 minutes with the pan juices until slightly softened but still textured.

8. 8

   8. Serve a bed of toasted corn rice, place the pork steak on top or alongside, and finish with the sautéed onion from the skillet. Add the pickled cucumber and sprinkle the remaining fresh cilantro over everything.