Cuban Pork in Guava-Garlic Sauce with Cumin Rice

Instructions

1. 1

   1. In a bowl, combine the pork loin with 4 g (3/4 tsp) salt, black pepper, dried oregano, 2 g (1 tsp) ground cumin, half of the minced garlic, and lime juice. Let it rest for 15 minutes at room temperature.

2. 2

   2. Meanwhile, make the rice. Heat 15 ml (1 tbsp) vegetable oil in a saucepan over medium heat. Add the long-grain white rice and 2 g (1 tsp) ground cumin, and cook for 1 minute, stirring. Add the water and 2 g (3/4 tsp) salt, bring to a boil, cover, and cook over low heat for 15 minutes, until the liquid is absorbed. Remove from the heat and let stand, covered, for 10 minutes.

3. 3

   3. Heat a deep skillet or wide pot over medium-high heat. Add the remaining 15 ml (1 tbsp) vegetable oil and brown the pork in batches for 5 to 7 minutes, until colored on several sides. If checking internal temperature, the pork should reach 145°F and 63°C. Transfer the pork to a plate.

4. 4

   4. In the same skillet, add the white onion and green bell pepper. Cook for 4 minutes, scraping the bottom to release the browned bits. Add the remaining minced garlic and cook 30 seconds more.

5. 5

   5. Stir in the guava paste, chicken broth, apple cider vinegar, and bay leaf. Cook over medium heat, stirring, until the guava paste dissolves and forms a glossy sauce, 3 to 4 minutes.

6. 6

   6. Return the pork and any collected juices to the skillet. Reduce the heat to medium-low, cover partially, and cook for 18 to 20 minutes, stirring once or twice, until the pork is tender and the sauce is slightly thickened.

7. 7

   7. Remove the bay leaf. Taste the sauce and adjust with the remaining salt if needed. Fluff the rice with a fork.

8. 8

   8. Serve the cumin rice on plates, spoon the pork and its guava-garlic sauce over the top, and finish with chopped fresh cilantro.