Cuban Pork Steak in Green Mango, Onion and Sweet Pepper Sauce with White Rice

Instructions

1. 1

   1. Place the pork slices in a bowl and mix with half of the garlic, 1 tablespoon of lime juice, the cumin, oregano, 1/2 teaspoon salt, and black pepper. Let marinate in the refrigerator for 15 minutes.

2. 2

   2. Meanwhile, make the rice. In a medium pot, combine the rinsed rice, water, bay leaf, 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork. Remove the bay leaf.

3. 3

   3. Heat a large skillet or wide pot over medium-high heat. Add 1 tablespoon vegetable oil and brown the pork in batches for 2 to 3 minutes per side, until colored but not fully cooked. Transfer the slices to a plate.

4. 4

   4. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the onion and sweet pepper for 4 minutes, stirring, until softened. Add the remaining garlic and cook 30 seconds more.

5. 5

   5. Add the crushed tomato, white vinegar, the remaining tablespoon of lime juice, brown sugar, and 1/4 teaspoon salt. Cook for 3 minutes to concentrate the sofrito.

6. 6

   6. Add the green mango strips and stir well for 1 minute. Return the pork and any accumulated juices to the skillet, coating it with the sauce.

7. 7

   7. Lower the heat to medium-low, cover partially, and cook for 10 to 12 minutes, until the pork is tender and reaches a safe internal temperature of 145°F (63°C). If the sauce thickens too much, add 2 to 3 tablespoons of water.

8. 8

   8. Taste the sauce and adjust with more salt if needed. Turn off the heat and sprinkle the fresh cilantro on top.

9. 9

   9. Serve the pork steak with plenty of green mango, onion, and sweet pepper sauce alongside the hot white rice.