Cuban Pork Steak in Sour Orange and Oregano Marinade with Yellow Corn Rice and Golden Sweet Plantains

Instructions

1. 1

   1. In a bowl, mix the sour orange juice with half of the garlic, the dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Add the pork steaks and half of the onion. Cover and marinate in the refrigerator for 20 minutes.

2. 2

   2. For the rice, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the remaining onion and cook for 3 to 4 minutes until translucent. Stir in the remaining garlic, the remaining cumin, and the ground annatto, and cook for 30 seconds.

3. 3

   3. Add the long-grain rice and stir for 1 minute to coat it with the oil and aromatics. Add the sweet corn, bay leaf, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and the hot chicken broth or water. Bring to a boil, reduce to very low heat, cover, and cook for 18 minutes.

4. 4

   4. Remove the pot from the heat and let the rice rest, covered, for 5 minutes. Then fluff with a fork and discard the bay leaf.

5. 5

   5. While the rice cooks, lightly pat the ripe plantains dry with paper towels and sprinkle them with the brown sugar. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the plantains for 2 to 3 minutes per side until caramelized and tender. Keep warm.

6. 6

   6. Remove the pork steaks from the marinade and shake off the excess, reserving the onion strips from the marinade as well. Heat the remaining 1 tablespoon vegetable oil in a large skillet or griddle over medium-high heat. Once hot, cook the pork steaks for 3 to 4 minutes per side, until well browned and they reach a safe internal temperature of 145°F and 63°C.

7. 7

   7. Add the marinated onions and any remaining marinade to the skillet. Cook for 2 to 3 minutes more, stirring, until the onion softens and the liquid reduces slightly, creating a juicy coating over the meat.

8. 8

   8. Serve each portion with yellow corn rice, one pork steak topped with its onions, golden sweet plantains, fresh cilantro over the top, and lime wedges on the side for squeezing to taste.