Cuban Pork Steak in Coffee, Onion and Lime Escabeche with White Rice and Golden Sweet Plantain

Name: Cuban Pork Steak in Coffee, Onion and Lime Escabeche with White Rice and Golden Sweet Plantain
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 21 oz pork steaks; 1/2 cup strong black coffee; 6 cloves garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup lime; 1 1/2 cups white onion; 2/3 cup sweet pepper; 1 leaf bay leaf; 2 tbsp white vinegar; 3 tbsp vegetable oil; 1 cup long-grain white rice; 2 cups water; 2 medium ripe plantain; 1 tsp brown sugar

An original Cuban-inspired recipe featuring pork steaks marinated with garlic, cumin, and strong coffee, seared and finished with a warm escabeche of onion, sweet pepper, and lime. It is served with fluffy white rice and golden sweet plantain for a homey, flavorful, balanced meal.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

600 g pork steaks (en 4 pieces, of corte delgado)
120 ml strong black coffee (cold or tibio)
18 g garlic (machacado or chopped)
4 g ground cumin
2 g dried oregano
8 g salt (divided)
2 g black pepper
60 ml lime (juice fresh)
220 g white onion (en pluma fina)
80 g sweet pepper (in strips finas)
1 unit bay leaf
30 ml white vinegar
45 ml vegetable oil (divided)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
300 g ripe plantain (pelado and en slices diagonales)
4 g brown sugar (optional, for realzar the plátano)

Nutrition facts

per serving

498 kcal

Calories

31 g

Protein

43 g

Carbs

22 g

Fat

2.8 g

Fiber

40.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a bowl, combine the strong black coffee, half of the garlic, cumin, oregano, 1 teaspoon of the salt, black pepper, and 2 tablespoons of the lime juice. Add the pork steaks, coat well, and marinate for 20 minutes in the refrigerator.
2
2. Meanwhile, make the rice. Place the long-grain white rice and water in a medium pot with 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let rest for 10 minutes, and fluff with a fork.
3
3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the white onion, sweet pepper, the remaining garlic, and the bay leaf. Cook for 5 to 7 minutes, stirring, until the onion is tender but not deeply browned.
4
4. Add the white vinegar, the remaining lime juice, and 2 tablespoons of the coffee marinade liquid to the skillet. Cook 2 minutes more to create a warm, fragrant escabeche. Transfer this mixture to a plate and keep the bay leaf with it.
5
5. Lightly pat the pork steaks dry after removing them from the marinade. Discard the remaining raw marinade. In the same skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat and sear the steaks for 3 to 4 minutes per side, until fully cooked and they reach an internal temperature of 145°F / 63°C.
6
6. Reduce the heat to medium, return the onion escabeche to the skillet over the steaks, and cook for 2 minutes so the flavors come together. Remove from the heat and let rest for 3 minutes.
7
7. In another skillet, heat the last tablespoon of vegetable oil over medium heat. Add the ripe plantain slices and the brown sugar, if using. Cook for 2 to 3 minutes per side until golden and lightly caramelized.
8
8. Serve each portion with a bed of white rice, one pork steak topped with the coffee, onion, and lime escabeche, and several slices of golden sweet plantain.

Chef tips

For deeper flavor, make the marinade with strongly brewed coffee and let the pork rest for the full 20 minutes. Do not overcrowd the skillet while searing so the meat browns instead of steaming.

Substitutions

You can replace lime with lemon if needed. Sweet pepper can be replaced with a smaller amount of green or red bell pepper. If preferred, use thin boneless pork chops instead of pork steaks.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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