Cuban Pork Steak in Guava-Criollo Vinegar Sauce with Tender Black Bean Rice

Name: Cuban Pork Steak in Guava-Criollo Vinegar Sauce with Tender Black Bean Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork steak, thin-cut; 1/3 cup orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/2 cups white onion; 1 cup green bell pepper; 1 cup ripe tomato; 2.5 oz guava paste; 2 tbsp white vinegar; 1 leaf bay leaf; 1 cup chicken broth or water; 1 1/4 cups long-grain white rice; 1 1/2 cups cooked black beans; 2 cups water; 1/4 cup fresh cilantro; 1 tbsp lime

An original Cuban recipe featuring seared pork steak gently simmered in a criollo sauce of onion, garlic, bell pepper, tomato, guava, and a splash of vinegar. It is served with tender black bean rice for a homey, flavorful, and balanced dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork steak, thin-cut (cut en 4 pieces)
80 ml orange juice (for marinar)
18 g garlic (4 cloves machacados for the cerdo and 2 chopped for the arroz)
2 g dried oregano (divided)
3 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
180 g white onion (en plumas finas, divided)
120 g green bell pepper (in strips, divided)
180 g ripe tomato (chopped)
70 g guava paste (en cubitos small)
30 ml white vinegar (for the sauce)
1 unit bay leaf (for the sauce)
240 ml chicken broth or water (for the sauce)
240 g long-grain white rice (enjuagado)
260 g cooked black beans (1/2 cup de su líquido)
480 ml water (for the arroz)
10 g fresh cilantro (chopped, for terminar)
20 ml lime (juice fresh for terminar)

Nutrition facts

per serving

565 kcal

Calories

34 g

Protein

47 g

Carbs

26 g

Fat

5 g

Fiber

42 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, mix the orange juice, 4 crushed garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the pork steaks, coat well, and marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, make the rice. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Sauté 1/3 of the onion, 1/3 of the green bell pepper, and the 2 chopped garlic cloves for 3 to 4 minutes until fragrant and softened.
3
3. Add the white rice, cooked black beans with 120 ml (1/2 cup) of their cooking liquid, the water, 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Stir, bring to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
4
4. Remove the pork from the marinade and discard the excess liquid. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sear the pork steaks for 2 to 3 minutes per side until nicely browned. Transfer to a plate.
5
5. In the same skillet, add the remaining onion and remaining green bell pepper. Cook for 4 minutes, stirring. Add the chopped tomato and cook 3 minutes more until it starts to break down.
6
6. Add the guava paste, white vinegar, bay leaf, chicken broth or water, 1/4 teaspoon black pepper, and an extra pinch of salt if needed. Cook over medium heat, stirring, until the guava dissolves and a glossy sauce forms, about 4 to 5 minutes.
7
7. Return the pork steaks and any juices to the skillet. Cover and cook over low heat for 12 to 15 minutes, until the pork is tender and reaches a safe internal temperature of 145°F (63°C). Let it rest for 3 minutes before serving.
8
8. Fluff the rice with a fork and mix in half of the fresh cilantro. Remove the bay leaf from the sauce. Serve the pork steak with plenty of guava-criollo sauce, alongside the tender black bean rice, and finish with the remaining cilantro and fresh lime juice on top.

Chef tips

If you want a smoother sauce, finely dice the guava paste before adding it. For deeper flavor, marinate the pork up to 30 minutes, but not longer so the citrus does not affect the texture too much.

Substitutions

You can use sliced pork loin instead of pork steak. Cilantro can be replaced with fresh parsley. If you do not have guava paste, use thick guava jam and slightly reduce the amount.

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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