Cuban Pork Steak in Guava and Pepper Criollo Sauce with Light Coconut Rice

Instructions

1. 1

   1. Season the pork steaks with 1 teaspoon salt, black pepper, cumin, oregano, half of the chopped garlic, and the sour orange juice. Let them rest for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the rice. In a medium saucepan, heat the butter over medium heat. Add the rinsed rice and cook for 1 minute, stirring to coat the grains.

3. 3

   3. Add the coconut milk, water, and 1/2 teaspoon salt to the rice. Bring to a boil, then reduce to very low heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

4. 4

   4. In a large skillet or shallow pot, heat 1 tablespoon vegetable oil over medium-high heat. Brown the pork steaks for 2 to 3 minutes per side, without fully cooking them through. Transfer to a plate.

5. 5

   5. In the same skillet, add the remaining tablespoon of oil, the onion, red bell pepper, and green pepper. Cook for 5 minutes until softened. Add the remaining garlic and cook 30 seconds more.

6. 6

   6. Add the guava paste, crushed tomato, chicken broth or water, bay leaf, vinegar, and the remaining 1/4 teaspoon salt. Cook over medium heat for 4 to 5 minutes, stirring, until the guava dissolves and a smooth sauce forms.

7. 7

   7. Return the pork steaks and any juices from the plate to the skillet. Reduce the heat to medium-low, partially cover, and cook for 15 to 18 minutes, until the pork is tender and reaches a safe internal temperature of 145°F/63°C.

8. 8

   8. Uncover and cook 2 minutes more if you want a thicker sauce. Remove the bay leaf. Adjust salt and pepper if needed.

9. 9

   9. Fluff the coconut rice with a fork and gently mix. Serve the pork steak with plenty of guava criollo sauce over or alongside the rice. Finish with the chopped fresh cilantro.