Cuban Pork Steak in Savory Guava-Criollo Sauce with Toasted Onion Rice

Instructions

1. 1

   1. In a bowl, combine 4 crushed garlic cloves, orange juice, lime juice, 1 teaspoon of the ground cumin, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Rub the pork steaks with this marinade and let them rest in the refrigerator for 20 minutes.

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   2. Meanwhile, make the rice. Heat a medium pot over medium heat and add 1 tablespoon vegetable oil. Add half of the white onion and the remaining 2 garlic cloves, finely chopped. Cook for 6 to 8 minutes, stirring, until the onion is golden and fragrant.

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   3. Add the long-grain white rice to the pot and toast it for 1 minute with the browned onion. Pour in the water, add 3/4 teaspoon salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 18 minutes. Remove from the heat and let rest, covered, for 10 minutes before fluffing with a fork.

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   4. Remove the pork steaks from the marinade and reserve the marinade. Heat a large skillet or wide pot over medium-high heat with the remaining 1 tablespoon vegetable oil. Brown the pork steaks for 2 to 3 minutes per side, until nicely colored. Transfer them to a plate.

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   5. In the same skillet, add the remaining white onion and the green bell pepper. Cook for 5 minutes, scraping up the browned bits. Add the remaining ground cumin, the rest of the black pepper, and an extra pinch of salt.

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   6. Stir in the crushed tomato, guava paste, white vinegar, bay leaf, chicken broth or water, and the reserved marinade. Mix well and cook for 3 minutes, until the guava paste dissolves and the sauce begins to thicken.

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   7. Return the pork steaks and any accumulated juices to the skillet. Lower the heat to medium-low, cover partially, and cook for 15 to 18 minutes, until the pork is tender and reaches a safe internal temperature of 145°F / 63°C. If you want a thicker sauce, uncover for the last 3 minutes.

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   8. Remove the bay leaf. Taste the sauce and adjust with more salt if needed. Serve each portion of pork steak with plenty of guava-criollo sauce and a side of toasted onion rice.