Cuban Pork in Garlic-Lime Adobo with Toasted Corn Rice and Oregano Sweet Plantains

Instructions

1. 1

   1. In a bowl, combine the pork with half of the garlic, 30 ml (2 tbsp) lime juice, the orange juice, 1 tbsp oil, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Marinate for 15 minutes in a cool place or refrigerated.

2. 2

   2. Heat a medium pot over medium heat. Add 1 tbsp oil and toast the corn for 4 to 5 minutes, stirring, until lightly golden in spots. Remove the corn and set aside.

3. 3

   3. In the same pot, add half of the onion and the green bell pepper. Sauté for 3 minutes. Stir in the rice and cook for 1 minute to lightly coat and toast it. Add the toasted corn, chicken broth, 1/4 tsp salt, 1/4 tsp pepper, and the bay leaf. Bring to a boil, then lower the heat, cover, and cook for 18 minutes until the rice is tender.

4. 4

   4. While the rice cooks, heat a wide skillet or heavy pot over medium-high heat. Add 1 tbsp oil and brown the drained pork for 6 to 8 minutes. Reserve the marinade from the bowl. Cook in batches if needed so the meat browns properly.

5. 5

   5. Reduce to medium heat and add the remaining onion and remaining garlic to the pork. Cook for 3 minutes until the onion softens. Stir in the tomato paste and the remaining cumin, cooking for 1 more minute.

6. 6

   6. Pour in the reserved marinade, 120 ml (1/2 cup) water, and 30 ml (2 tbsp) lime juice. Cover and cook over low heat for 20 minutes, stirring once or twice, until the pork is tender and the sauce has slightly reduced.

7. 7

   7. For the sweet plantains, heat the remaining oil in another skillet over medium heat. Add the ripe plantain slices and cook for 2 to 3 minutes per side until golden. Sprinkle with the brown sugar and the remaining oregano, cook 30 seconds more, and remove from the heat.

8. 8

   8. Uncover the rice, turn off the heat, and let it rest for 5 minutes. Remove the bay leaf and fluff the rice with a fork. Mix in the chopped cilantro.

9. 9

   9. Taste the pork and adjust with the remaining salt and pepper if needed. Serve a base of toasted corn rice, top with the pork and its sauce, and add the oregano sweet plantains on the side.

10. 10

    10. If you want to keep the dish warm before serving, you may hold it in the oven at 200 °F / 95 °C for up to 10 minutes, covering the pork and rice separately so they do not dry out.