Creole Pork in Sour Orange and Panela Sauce with Creamy Fresh Corn Rice

Instructions

1. 1

   1. In a bowl, combine the pork with 120 ml (1/2 cup) sour orange juice, half of the garlic, 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Heat a wide pot over medium heat with 1 tablespoon oil. Add half of the scallions and cook for 2 minutes. Stir in the tomato and cook for 5 minutes until it forms a thick hogao. Add the remaining garlic, annatto, and the bay leaf.

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   3. Raise to medium-high heat, add the pork with its marinade, and brown for 6 to 8 minutes, stirring to sear all sides well.

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   4. Add the panela, the remaining 60 ml (1/4 cup) sour orange juice, 120 ml (1/2 cup) water or broth, and the rest of the cumin. Cover partially and cook over medium-low heat for 35 minutes, until the pork is tender and the sauce is glossy. If it dries too much, add a little more water. Adjust salt.

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   5. Meanwhile, in another pot, heat the remaining tablespoon of oil over medium heat. Add the other half of the scallions and cook for 2 minutes. Add the rice and stir for 1 minute to lightly toast it.

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   6. Add the corn kernels, coconut milk, the remaining 240 ml (1 cup) water or broth, and 1/2 teaspoon salt. Once it boils, reduce to low, cover, and cook for 15 to 18 minutes until the rice is tender and creamy.

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   7. Turn off the heat under the rice and fold in half of the chopped cilantro with a fork to loosen the grains without breaking them too much.

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   8. Remove the bay leaf from the pork. If you want a thicker sauce, cook uncovered for 2 to 3 more minutes. The final texture should be juicy, not dry.

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   9. Serve a base of creamy corn rice and spoon the pork and plenty of sauce over the top. Finish with the remaining fresh cilantro.

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    10. If you prefer an oven finish, transfer the cooked pork to a baking dish and bake for 8 minutes at 220 °C (425 °F) to lightly caramelize the sauce before serving over the rice.