Cuban Pork Steak in Green Mango and Onion Sauce with Savory Coconut Rice

Instructions

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   1. In a bowl, combine the pork with half of the garlic, 1 teaspoon (2 g) cumin, the oregano, 1 teaspoon (6 g) salt, 1/2 teaspoon (1 g) black pepper, and the lime juice. Let it marinate for 15 minutes at a cool room temperature or up to 30 minutes refrigerated.

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   2. For the savory coconut rice, place a medium saucepan over medium heat. Add the coconut milk, water, and 1/2 teaspoon (3 g) salt. When it reaches a gentle boil, add the rice, stir once, reduce to low heat, cover, and cook for 18 minutes until the liquid is absorbed.

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   3. Turn off the heat under the rice and let it rest, covered, for 10 minutes. Then fluff with a fork and keep warm.

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   4. While the rice cooks, heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium-high heat. Brown the pork slices in batches for 2 to 3 minutes per side, until well seared. Transfer them to a plate.

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   5. In the same skillet, add the remaining 1 tablespoon (15 ml) oil if needed. Add the onion, sweet pepper, and the rest of the garlic. Cook for 4 minutes, stirring, until the onion softens.

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   6. Add the diced tomato, remaining cumin, 1/4 teaspoon (1 g) black pepper, and the bay leaf. Cook for 3 minutes to build a juicy sofrito.

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   7. Stir in the tomato puree, chicken broth or water, and the green mango. Cook for 4 minutes over medium heat so the mango softens slightly while still keeping some texture.

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   8. Return the pork and any accumulated juices to the skillet. Cover partially and cook for 10 to 12 minutes over medium-low heat, until the meat is tender and reaches a safe internal temperature of 145°F / 63°C, followed by a 3-minute rest before serving.

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   9. Taste the sauce and adjust with the remaining salt as needed. Remove the bay leaf and turn off the heat.

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    10. Serve the pork steak with plenty of green mango and onion sauce over or alongside the savory coconut rice. Finish with chopped fresh cilantro.