Cuban Pork in Guava-Garlic Sauce with Lime Onion Rice

Name: Cuban Pork in Guava-Garlic Sauce with Lime Onion Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork loin, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 6 cloves garlic; 1/2 cup orange juice; 3 tbsp lime juice; 2 tbsp vegetable oil; 4.2 oz guava paste; 1 tbsp apple cider vinegar; 3/4 cup water; 1 1/2 cups white onion; 1 cup green bell pepper; 1 leaf bay leaf; 1 cup long-grain white rice; 2 cups chicken broth; 1 tsp lime zest; 1/4 cup fresh cilantro

An original Cuban-inspired recipe featuring seared pork pieces glazed in a savory guava, garlic, cumin, and citrus sauce, served over fragrant lime onion rice. It balances sweet, tangy, and savory flavors in a vibrant homemade dish.

20 minPrep

40 minCook

60 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cubed (1.2 inch)
8 g salt (divided)
2 g black pepper (freshly ground)
4 g ground cumin (divided)
2 g dried oregano (divided)
18 g garlic (chopped, divided)
120 ml orange juice (natural)
45 ml lime juice (divided)
30 ml vegetable oil (divided)
120 g guava paste (diced small)
15 ml apple cider vinegar
180 ml water (for the sauce)
200 g white onion (en pluma fina, divided)
120 g green bell pepper (in strips)
1 unit bay leaf
200 g long-grain white rice (enjuagado)
480 ml chicken broth (low sodium)
2 g lime zest
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

520 kcal

Calories

34 g

Protein

47 g

Carbs

21 g

Fat

2 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

No declared allergens

Instructions

1
1. In a bowl, mix the pork with 4 g salt, black pepper, 2 g cumin, 1 g oregano, half of the chopped garlic, the orange juice, and 15 ml of the lime juice. Marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, make the rice. Heat 15 ml oil in a saucepan over medium heat. Sauté half of the onion for 3 minutes until softened. Add the rice and cook for 1 minute, stirring.
3
3. Pour in the chicken broth, add 2 g salt, and bring to a boil. Reduce to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes. Then add the lime zest, the remaining 30 ml lime juice, and fluff with a fork.
4
4. Remove the pork from the marinade and reserve the marinade. Pat the pork pieces lightly dry with paper towels so they brown better.
5
5. Heat the remaining 15 ml oil in a large skillet or braising pan over medium-high heat. Brown the pork in batches for 5 to 7 minutes total, until colored on the outside. If you prefer to check internal temperature, cook the pork to 145 °F / 63 °C, then let it rest briefly. Remove and set aside.
6
6. In the same skillet, add the remaining onion, green bell pepper, the rest of the garlic, 2 g cumin, and 1 g oregano. Cook for 4 to 5 minutes until the onion is translucent.
7
7. Add the guava paste, apple cider vinegar, water, bay leaf, and the reserved marinade. Cook over medium heat, stirring, for 4 to 6 minutes until the guava paste dissolves and forms a glossy sauce.
8
8. Return the pork to the skillet and cook for 8 to 10 minutes over medium-low heat, stirring occasionally, until the sauce thickens and coats the meat well.
9
9. Serve the lime onion rice as the base of each plate. Spoon the pork in guava-garlic sauce over the top. Finish with the chopped fresh cilantro.
10
10. If you want to keep the dish warm before serving, you can place it covered in a 200 °F / 95 °C oven for up to 10 minutes.

Chef tips

For better browning, do not overcrowd the pan when cooking the pork. If the sauce thickens too much, add 1 or 2 tablespoons of water. A few extra drops of lime at the end brighten the flavor.

Substitutions

You can substitute the pork loin with boneless chicken thighs, adjusting the cooking time until they reach 165 °F / 74 °C. White rice can be swapped for jasmine rice. If you do not have apple cider vinegar, use mild white vinegar instead.

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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