Cuban Pork Steak in Guava and Sweet Pepper Sauce with Gentle Coconut Rice

Name: Cuban Pork Steak in Guava and Sweet Pepper Sauce with Gentle Coconut Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork steak; 6 cloves garlic; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 1 tsp black pepper; 1/3 cup sour orange juice; 3 tbsp vegetable oil; 1 1/4 cups white onion; 3/4 cup sweet pepper; 3/4 cup tomato puree; 3 oz guava paste; 3/4 cup water; 1 leaf bay leaf; 1 1/4 cups long-grain white rice; 1 cup coconut milk; 1 cup water; 1 tbsp butter; 2 tbsp fresh cilantro

An original Cuban-inspired recipe featuring seared pork steaks simmered in a criolla-style sauce of guava, tomato, garlic, onion, and sweet peppers, served with softly scented coconut rice. It brings together the sweet-savory balance typical of Cuban cooking in a comforting homemade dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork steak (en 4 pieces)
18 g garlic (chopped, divided)
2 g ground cumin (divided)
2 g dried oregano (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
80 ml sour orange juice (si no hay, usar mezcla of orange and lima)
45 ml vegetable oil (divided)
180 g white onion (en pluma fina, divided)
90 g sweet pepper (in strips)
180 ml tomato puree
90 g guava paste (diced small)
180 ml water (for the sauce)
1 unit bay leaf
240 g long-grain white rice (enjuagado)
240 ml coconut milk (without sugar)
240 ml water (for the arroz)
14 g butter
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

620 kcal

Calories

33 g

Protein

47 g

Carbs

33 g

Fat

2 g

Fiber

45 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

Dairy

Instructions

1
1. In a bowl, season the pork steak with half of the garlic, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat. Add 1/4 of the onion and sauté for 2 minutes until softened.
3
3. Add the white rice and stir for 1 minute to lightly toast it, then pour in the coconut milk, the rice water, and 1/2 teaspoon salt. Once it comes to a boil, reduce to very low heat, cover, and cook for 18 minutes until the liquid is absorbed.
4
4. Remove the rice from the heat and let it rest, covered, for 10 minutes. Then fluff with a fork.
5
5. Heat 2 tablespoons vegetable oil in a wide skillet or braising pan over medium-high heat. When the oil is hot but not smoking, sear the pork steaks for 2 to 3 minutes per side. If you want to monitor pan temperature, keep it around 375°F to 400°F (190°C to 205°C). Remove and set aside.
6
6. In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the rest of the onion and the sweet pepper. Cook for 4 minutes until softened.
7
7. Add the remaining garlic, 1/2 teaspoon cumin, 1/2 teaspoon oregano, and the remaining black pepper. Cook for 30 seconds, stirring, until fragrant.
8
8. Stir in the tomato puree, guava paste, the sauce water, bay leaf, and 1/2 teaspoon salt. Cook over medium heat for 5 minutes, stirring occasionally, until the guava melts and the sauce is smooth.
9
9. Return the pork to the skillet along with any reserved juices. Lower the heat, cover partially, and cook for 12 to 15 minutes, turning once, until the pork is tender and reaches a minimum internal temperature of 145°F (63°C).
10
10. Adjust salt if needed, turn off the heat, and sprinkle the fresh cilantro over the sauce.
11
11. Serve each pork steak with plenty of guava and sweet pepper sauce, with the gentle coconut rice on the side.

Chef tips

For a smoother, shinier sauce, cut the guava paste into small cubes before adding it. If you want a juicier finish, add 2 to 3 extra tablespoons of water at the end of cooking.

Substitutions

You can substitute the pork steak with boneless pork chops. If sour orange is unavailable, use half orange juice and half lime juice. Cilantro can be replaced with fresh parsley, though the flavor will be less traditionally Cuban.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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