Cuban Creole Pork with Roasted Pineapple and Cumin Rice

Instructions

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   1. In a large bowl, combine the pork with the garlic, lime juice, orange juice, oregano, 1 teaspoon of the cumin, sweet paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and marinate for 20 minutes in a cool place or refrigerated.

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   2. Preheat the oven to 220 °C / 425 °F. Place the pineapple on a tray, toss it with the brown sugar and 1 teaspoon vegetable oil, and roast for 15 minutes, turning halfway through, until golden on the edges. Set aside.

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   3. Meanwhile, heat a medium saucepan over medium heat. Add 1 teaspoon vegetable oil, the white rice, and 1/2 teaspoon cumin. Cook for 1 minute, stirring. Add the water and 1/4 teaspoon salt, bring to a boil, cover, reduce the heat, and cook for 16 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   4. Heat a large skillet or heavy pot over medium-high heat with the remaining vegetable oil. Brown the marinated pork in two batches for 3 to 4 minutes per batch, without overcrowding, so it develops color. Transfer the pork to a plate.

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   5. In the same skillet, add the white onion, green bell pepper, bay leaf, remaining salt, and remaining black pepper. Cook for 5 minutes, stirring, until the vegetables soften.

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   6. Return the pork and all of its marinade juices to the skillet. Stir well, partially cover, and cook over medium-low heat for 20 minutes, stirring once or twice, until the pork is tender and the sauce has reduced slightly.

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   7. Remove the bay leaf. Fluff the rice with a fork and gently stir it. Serve a bed of cumin rice, top with the creole pork, add the roasted pineapple, and finish with chopped fresh cilantro.

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   8. If you want to keep it warm before serving, place the covered skillet in a low oven at 95 °C / 200 °F for up to 10 minutes and keep the rice covered separately so it does not dry out.