Cuban Citrus-Garlic Pork with Cilantro Rice and Roasted Squash

Instructions

1. 1

   1. In a large bowl, combine the orange juice, lime juice, garlic, half of the onion, oregano, half of the cumin, 1 tablespoon of oil, 1 teaspoon of salt, black pepper, and the bay leaf. Add the pork, toss well, cover, and marinate in the refrigerator for 20 minutes.

2. 2

   2. Preheat the oven to 220°C / 425°F. Place the squash on a baking sheet and toss with 1 tablespoon of oil, the remaining cumin, sweet paprika, 1/4 teaspoon salt, and the brown sugar if using. Roast for 30 to 35 minutes, turning halfway, until browned and tender.

3. 3

   3. Meanwhile, heat 1 teaspoon of oil in a medium saucepan over medium heat. Add the rice and cook for 1 minute, stirring. Pour in the water or broth and add 1/2 teaspoon salt. Bring to a boil, then lower the heat, cover, and cook for 15 minutes until the liquid is absorbed.

4. 4

   4. Remove the rice from the heat and let it rest, covered, for 5 minutes. Uncover, add the chopped cilantro, and fluff with a fork to distribute it evenly.

5. 5

   5. Remove the pork from the marinade and reserve the marinade. Discard the bay leaf. Heat a large skillet or wide pot over medium-high heat with the remaining tablespoon of oil. Brown the pork in batches for 5 to 7 minutes, without overcrowding, until well colored on several sides.

6. 6

   6. Return all the pork to the skillet, add the reserved marinade with the onion, and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sauce reduces, the onion softens, and the pork is fully cooked and glossy.

7. 7

   7. Taste and adjust salt if needed. If you want a juicier finish, add 2 to 3 tablespoons of water and cook 1 minute more to loosen the flavorful bits from the pan.

8. 8

   8. Serve the cilantro rice on each plate, top or side with the pork and onion, and finish with the hot roasted squash.