Cuban Pork in Guava-Cumin Adobo with Green Rice

Name: Cuban Pork in Guava-Cumin Adobo with Green Rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork shoulder, cubed; 4.2 oz guava paste; 1/2 cup sour orange juice or orange-lime mix; 2 tbsp vegetable oil; 6 cloves garlic; 2 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp black pepper; 1 1/4 tsp salt; 1 1/4 cups white onion; 1 cup green bell pepper; 1 leaf bay leaf; 1 cup long-grain white rice; 2 cups chicken broth or water; 1/2 cup fresh cilantro; 1/4 cup scallions; 1 tbsp butter; 1 tbsp lime

An original recipe inspired by Cuban flavors: pork pieces marinated in a fragrant guava, garlic, cumin, and citrus adobo, slowly browned and cooked until tender, then served over green rice with cilantro and bell pepper. It balances sweet, tangy, and savory notes in a vibrant homemade dish.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork shoulder, cubed (1.25 inch)
120 g guava paste (chopped finely)
120 ml sour orange juice or orange-lime mix (freshly squeezed if possible)
30 ml vegetable oil (divided)
18 g garlic (machacado)
5 g ground cumin
2 g dried oregano
1 g black pepper
8 g salt (divided)
180 g white onion (en pluma fina, divided)
140 g green bell pepper (en cubitos, divided)
1 unit bay leaf
200 g long-grain white rice (enjuagado)
480 ml chicken broth or water (for the arroz)
20 g fresh cilantro (chopped, lightly compacto)
30 g scallions (chopped)
14 g butter
15 ml lime (juice fresh)

Nutrition facts

per serving

620 kcal

Calories

32 g

Protein

48 g

Carbs

31 g

Fat

3 g

Fiber

45 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a large bowl, mix the guava paste, sour orange juice, 1 tablespoon (15 ml) vegetable oil, crushed garlic, cumin, oregano, black pepper, and 1 teaspoon salt. Stir until you have a thick, even adobo.
2
2. Add the cubed pork shoulder to the adobo along with half of the onion and half of the green bell pepper. Mix well to coat all the pork. Let it marinate for 20 minutes at cool room temperature or up to 2 hours in the refrigerator.
3
3. Heat a heavy pot or deep skillet over medium-high heat. Add the remaining 1 tablespoon (15 ml) vegetable oil. Brown the drained pork in batches for 6 to 8 minutes, turning so it colors on several sides. Reserve the marinade and vegetables as well.
4
4. Reduce to medium heat. Return all the pork to the pot and add the reserved marinade, the onion and pepper from the adobo, the bay leaf, and 60 ml (1/4 cup) water. Cover partially and cook for 30 minutes, stirring occasionally, until the pork is tender and the sauce is thick and glossy.
5
5. Meanwhile, make the green rice. In a medium saucepan, melt the butter over medium heat. Add the remaining onion, the remaining green bell pepper, and the scallions. Cook for 3 to 4 minutes until softened.
6
6. Stir in the white rice and cook for 1 minute to lightly toast it. Add the chicken broth or water and the remaining salt, and when it comes to a boil, reduce to low, cover, and cook for 15 minutes.
7
7. Remove the rice from the heat and let it rest, covered, for 5 minutes. Then fold in the fresh cilantro and lime juice with a fork to fluff the grains and turn the rice green.
8
8. Taste the pork and adjust salt if needed. If you want an extra browned finish, transfer it to an oven-safe dish and bake for 8 minutes at 220°C / 425°F.
9
9. Serve a bed of green rice on each plate and spoon the pork with its guava-cumin sauce on top. Add the cooked onions and peppers from the sauce as well so every bit of flavor is used.

Chef tips

For deeper flavor, marinate the pork for 2 hours in the refrigerator. If the guava paste is very firm, soften it for 10 to 15 seconds before mixing it with the citrus juice. The rice will be fluffier if rinsed until the water runs almost clear.

Substitutions

You can use pork loin if you prefer a leaner texture, reducing the cooking time by about 10 minutes. Cilantro can be replaced with parsley for a milder profile. If you do not have sour orange, use 90 ml orange juice and 30 ml lime juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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