Colombian toasted rice bowl with tamarind pork, pineapple hogao, and avocado

Instructions

1. 1

   In a bowl, mix the tamarind pulp, panela, 60 ml (1/4 cup) of the stock or water, half of the garlic, 15 ml (1 tbsp) of the lime juice, half of the cumin, the annatto or paprika, 4 g (3/4 tsp) salt, and the black pepper. Add the pork loin and let it marinate for 15 minutes while you prepare the rest.

2. 2

   For the hogao, heat 15 ml (1 tbsp) oil in a wide skillet over medium heat. Add the white part of the scallions and the remaining garlic and cook for 2 minutes. Stir in the tomato, pineapple, 2 g (1/2 tsp) salt, and 60 ml (1/4 cup) stock or water. Cook for 10 to 12 minutes, stirring, until juicy and slightly thick. Add the green part of the scallions and 2 tbsp of the chopped cilantro; cook 1 minute more and set aside.

3. 3

   In another large skillet, heat 15 ml (1 tbsp) oil over medium-high heat. Add the chilled cooked rice with the remaining cumin and a pinch of salt. Spread it out and let it toast in spots, stirring only occasionally, for 8 to 10 minutes, until some grains are golden and fragrant. Add half of the remaining cilantro, toss, and keep warm.

4. 4

   Lightly drain the pork, reserving the marinade. Heat the remaining oil in a large skillet over medium-high heat. Sear the pork in a single layer for 5 to 7 minutes, turning to brown several sides. Once well caramelized, pour in the reserved marinade and cook 3 to 5 minutes more, until the sauce reduces and the pork reaches a safe internal temperature of 145°F / 63°C. Let it rest for 3 minutes off the heat.

5. 5

   Toss the avocado with the remaining lime juice, a pinch of salt, and the remaining cilantro to keep it fresh and seasoned.

6. 6

   To serve, divide the toasted rice among 4 bowls. Top with the tamarind pork, a generous spoonful of pineapple hogao, and the dressed avocado. Finish with a little extra cilantro if desired and serve right away.