Honduran Pork in Panela-Guava Glaze with Sesame Rice and Radish Chismol

Instructions

1. 1

   1. Season the pork with 4 g (3/4 tsp) salt, black pepper, cumin, annatto, and half of the minced garlic. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium saucepan, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the white rice and 9 g (1 tbsp) sesame seeds. Stir for 2 minutes until the rice looks slightly translucent and the sesame smells fragrant.

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   3. Add 480 ml (2 cups) water for the rice and 2 g (1/4 tsp) salt. Once it boils, lower the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Remove from the heat, stir in the butter, and let it rest covered for 5 minutes.

4. 4

   4. While the rice cooks, heat the remaining vegetable oil in a deep skillet or wide pot over medium-high heat. Brown the pork in batches for 6 to 8 minutes, turning to sear several sides. Remove and set aside.

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   5. In the same skillet, add the white onion and sauté for 3 minutes. Stir in the remaining garlic and cook for 30 seconds. Add the grated panela, guava paste, sour orange juice, and 240 ml (1 cup) water or broth. Stir until the guava and panela dissolve.

6. 6

   6. Return the pork to the skillet, add the bay leaf, and cook over low heat, partially covered, for 35 to 40 minutes, stirring occasionally, until the pork is tender and the sauce becomes shiny and thick. If you prefer to finish it in the oven, transfer it to an oven-safe dish and bake at 350 °F / 175 °C for 25 minutes tightly covered, then uncover for 10 minutes to reduce the sauce.

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   7. Toast the remaining sesame seeds in a small dry skillet over low heat for 1 to 2 minutes, being careful not to burn them. Sprinkle them over the rested rice and fluff with a fork.

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   8. For the chismol, combine the radishes, tomato, sweet red pepper, cilantro, lime juice, and the remaining salt in a bowl. Let it rest for 5 minutes so the flavors blend.

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   9. Remove the bay leaf from the pork and taste the sauce. Adjust salt if needed. Serve the hot glazed pork with the sesame rice and a generous spoonful of radish chismol.