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

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. In a large bowl, mix the pork with half of the minced garlic, the cumin, annatto, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil until evenly coated.

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   2. Place the seasoned pork and white onion on a baking tray or oven dish. Bake for 25 minutes at 400 °F / 200 °C, stirring once halfway through.

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   3. While the pork bakes, make the glaze. In a small saucepan combine the tamarind pulp or juice, grated panela, orange juice, the remaining minced garlic, 1/2 teaspoon salt, and the remaining black pepper. Cook over medium heat for 5 to 7 minutes, until slightly thickened.

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   4. Remove the tray from the oven and toss the pork and white onion with the tamarind glaze. Return to the oven and bake for 15 more minutes at 375 °F / 190 °C, until the pork is fully cooked and glossy.

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   5. For the corn rice, heat 1 tablespoon vegetable oil in a pot over medium heat. Add the uncooked white rice and sauté for 2 minutes. Stir in the sweet corn kernels, water, and 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat and add half of the chopped cilantro; fluff with a fork.

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   6. For the salad, combine the cucumber, red onion, white vinegar, sugar, the remaining salt, and the rest of the chopped cilantro in a bowl. Let it rest for 10 minutes so the flavors meld.

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   7. Serve a portion of corn rice, top with the glazed pork and its roasted white onion, and add the cucumber salad on the side. Spoon some of the tray juices over the meat when serving.