Caribbean Spiced Pork Bowl with Coconut Pigeon Pea Rice and Green Mango Salad

Instructions

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   1. In a large bowl, combine the pork loin with the garlic, ginger, orange juice, lime juice, 1 tablespoon (15 ml) vegetable oil, brown sugar, thyme, cumin, allspice, 1 teaspoon salt, and black pepper. Cover and marinate in the refrigerator for 20 minutes.

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   2. For the rice, heat 1 tablespoon (15 ml) vegetable oil in a medium pot over medium heat. Add half of the white onion and half of the red bell pepper; cook for 3 to 4 minutes until softened.

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   3. Add the rice to the pot and stir for 1 minute to lightly toast it. Pour in the coconut milk, water, pigeon peas, bay leaf, and 1/4 teaspoon salt. Bring to a boil, then reduce to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

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   4. Remove the pot from the heat and let the rice rest, covered, for 5 minutes. Then discard the bay leaf and fluff with a fork.

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   5. While the rice cooks, make the salad: in a bowl, combine the green mango, cucumber, remaining white onion, remaining red bell pepper, cilantro, mint, apple cider vinegar, honey, the mild chili if using, and 1/4 teaspoon salt. Set aside so the flavors can meld.

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   6. Heat a large skillet or cast-iron grill pan over medium-high heat. Once hot, add the pork with its marinade and cook for 10 to 12 minutes, stirring occasionally, until the pork is browned and reaches a safe internal temperature of 145°F / 63°C.

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   7. If you want a more caramelized finish, transfer the pork to a tray and roast it for 5 minutes at 425°F / 220°C, just until the edges deepen in color without drying out.

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   8. To serve, divide the coconut pigeon pea rice among four plates or bowls. Top with the spiced pork and finish with the green mango and cucumber salad. Serve immediately.