Puerto Rican Garlic-Orange Fried Pork with Creamy Black Bean Mamposteao and Roasted Pumpkin

Instructions

1. 1

   1. In a large bowl, combine the pork with the crushed garlic, oregano, 3 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and sour orange juice. Cover and marinate for 20 minutes in a cool spot or refrigerated.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a sheet pan and toss with 15 ml (1 tbsp) vegetable oil, cumin, 1.5 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and browned at the edges.

3. 3

   3. While the pumpkin roasts, heat a large skillet or Dutch oven over medium-high heat. Remove the pork from the marinade, reserving the liquid. Add 15 ml (1 tbsp) vegetable oil and brown the pork for 8 to 10 minutes, working in batches if needed so the meat does not overcrowd.

4. 4

   4. Once the pork is well browned, add the reserved marinade and cook over medium heat for 6 to 8 minutes, until the liquid reduces and the meat is glossy and fully cooked. Add the white vinegar, stir for 30 seconds, and turn off the heat.

5. 5

   5. In another large skillet, melt the butter with the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the onion and cubanelle pepper for 4 minutes, until softened.

6. 6

   6. Add the sofrito, tomato paste, and green olives. Cook for 2 minutes, stirring, to concentrate the flavors.

7. 7

   7. Stir in the black beans with their reserved 60 ml (1/4 cup) cooking liquid, then add the 120 ml (1/2 cup) chicken broth or water. Cook for 3 minutes over medium heat to create a savory, moist base.

8. 8

   8. Add the cooked white rice, chopped culantro, and the remaining 1.5 g (1/4 tsp) salt. Mix well and cook for 4 to 5 minutes, stirring gently, until the mamposteao is moist and creamy rather than dry.

9. 9

   9. Serve a bed of creamy mamposteao on each plate, top with the garlic-orange fried pork, and add the hot roasted pumpkin on the side.

10. 10

    10. If you want to keep the dish warm before serving, cover the pumpkin and pork and hold them in a low oven at 95 °C / 200 °F for up to 10 minutes.