Colombian Pork in Borojo and Scallion Sauce with Light Coconut Rice and Roasted Sweet Plantain

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the ripe plantains on a baking tray, brush them with 1 tablespoon vegetable oil, a pinch of salt, and half of the grated panela. Roast for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until golden and caramelized.

2. 2

   In a bowl, mix the pork with 1 tablespoon lime juice, half of the garlic, 1/2 teaspoon cumin, 1/2 teaspoon annatto, 3/4 teaspoon salt, and the black pepper. Let it rest for 10 minutes while you prepare the rest.

3. 3

   For the light coconut rice, heat a medium pot over medium heat. Add 1 tablespoon oil and the white rice and stir for 1 minute. Add 250 ml (1 cup) light coconut milk, 240 ml (1 cup) 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, let it rest for 10 minutes, and fluff with a fork.

4. 4

   For the hogao base, heat a large skillet or shallow pot over medium heat with the remaining tablespoon of oil. Sauté the scallions, red bell pepper, and the rest of the garlic for 3 minutes. Add the tomato, oregano, the remaining cumin, the remaining annatto, and a pinch of salt. Cook for 8 to 10 minutes, stirring, until you have a thick sauce.

5. 5

   Push the hogao to the sides of the pan and add the pork in the center. Brown the cubes for 5 to 7 minutes, then mix them with the hogao so they absorb the color and flavor.

6. 6

   Blend or whisk the borojo pulp with the remaining 150 ml (2/3 cup) light coconut milk, 240 ml (1 cup) water, the rest of the lime juice, and the remaining panela until smooth. Pour this mixture over the pork.

7. 7

   When the sauce reaches a gentle simmer, lower to medium-low heat and cook uncovered for 20 to 25 minutes, stirring occasionally, until the pork is fully cooked and tender and the sauce is glossy and lightly thickened. Adjust with the remaining salt if needed.

8. 8

   Turn off the heat and add the chopped fresh cilantro. Mix well so the sauce is perfumed without overcooking the cilantro.

9. 9

   Serve a portion of light coconut rice with several pieces of pork and plenty of borojo sauce spooned over the top. Add roasted sweet plantain on the side.

10. 10

    For a more polished presentation, let the pork rest for 3 minutes before serving so the sauce can settle slightly.