Honduran Baked Pork with Panela-Tamarind Glaze, Toasted Corn Rice and Cucumber Salad

Instructions

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   1. Preheat the oven to 400°F / 200°C. In a large bowl, mix the tamarind paste, grated panela, ground annatto, half of the minced garlic, orange juice, 1 tablespoon vegetable oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until a thick glaze forms.

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   2. Add the pork loin chunks and half of the sliced white onion to the bowl. Toss well to coat the pork with the glaze and let it rest for 15 minutes while you prepare the rest.

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   3. Transfer the pork, onion, and all of the glaze to a baking dish. Bake at 400°F / 200°C for 35 minutes, stirring and basting the meat with its juices halfway through cooking.

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   4. Meanwhile, cook the rice. In a medium pot, heat the butter with 1 teaspoon vegetable oil over medium heat. Add the uncooked white rice and sauté for 2 minutes. Add the water and 1/2 teaspoon salt, bring to a boil, cover, and cook over low heat for 15 minutes until tender.

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   5. In a small skillet, lightly toast the toasted corn kernels for 2 minutes over low heat to deepen their aroma. Fluff the cooked rice with a fork, add the toasted corn, and mix gently.

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   6. For the salad, combine the cucumber, remaining finely chopped white onion, red sweet pepper, fresh cilantro, white vinegar, the remaining tablespoon of vegetable oil, 1/4 teaspoon salt, and the remaining 1/2 teaspoon black pepper in a bowl. Mix and let stand for 5 minutes.

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   7. When the pork has finished the 35 minutes, increase the oven temperature to 425°F / 220°C and bake for 5 more minutes to lightly caramelize the glaze, until the pork is fully cooked and glossy.

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   8. Serve the hot glazed pork with the toasted corn rice and cucumber salad on the side. Spoon the baked onion and pan juices over the meat when serving.