Cuban Pork in Guava-Lime Sauce with Garlic Rice

Instructions

1. 1

   1. In a bowl, combine the pork with 1 teaspoon of salt, black pepper, 1 teaspoon of cumin, oregano, 4 minced garlic cloves, and lime juice. Let it marinate for 10 minutes at room temperature.

2. 2

   2. Heat 2 tablespoons of olive oil in a large skillet or wide pot over medium-high heat. Once hot, brown the pork in batches for 5 to 6 minutes, turning to sear multiple sides. Remove and set aside.

3. 3

   3. In the same skillet, add the onion and cook for 4 minutes until softened. Stir in the guava paste, water, apple cider vinegar, bay leaf, the remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon salt. Stir until the guava dissolves and forms a smooth sauce.

4. 4

   4. Return the pork and any juices to the skillet. Reduce to medium-low heat, cover partially, and cook for 15 to 18 minutes, until the pork is tender and reaches a safe internal temperature of 145°F and 63°C. Uncover for the last 3 minutes to thicken the sauce slightly.

5. 5

   5. Meanwhile, make the rice. In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds, without letting them burn. Add the rice and stir for 1 minute to coat well.

6. 6

   6. Pour the chicken broth into the saucepan with the rice and add the remaining 1/2 teaspoon salt. Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.

7. 7

   7. Remove the bay leaf from the sauce. Add the lime zest and half of the cilantro to the pork, mixing gently.

8. 8

   8. Serve the garlic rice as the base, spoon the guava-sauced pork on top, and finish with the remaining cilantro.