Cuban Pork in Guava-Lime Sauce with Toasted Garlic Rice

Instructions

1. 1

   1. In a large bowl, combine the pork with 2 tablespoons lime juice (30 ml), 1 tablespoon olive oil (15 ml), cumin, oregano, 1 teaspoon salt, black pepper, and 6 minced garlic cloves. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, place the rice in a saucepan with 2 cups water (480 ml) and 1/2 teaspoon salt. Bring to a boil, then reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let rest for 5 minutes.

3. 3

   3. Heat a deep skillet or wide pot over medium-high heat. Add 1 tablespoon olive oil (15 ml) and brown the marinated pork in batches for 5 to 6 minutes, turning to sear all sides. Transfer the pork to a plate.

4. 4

   4. In the same skillet, add the remaining 1 tablespoon olive oil (15 ml), the onion, and green bell pepper. Cook for 5 minutes until softened. Add the guava paste, apple cider vinegar, bay leaf, chicken broth, the remaining 2 tablespoons lime juice (30 ml), and 1 cup water (240 ml). Stir until the guava fully dissolves.

5. 5

   5. Return the pork and any juices to the skillet. Once gently boiling, reduce to medium-low heat, partially cover, and cook for 20 minutes, stirring once or twice, until the sauce thickens and the pork is tender.

6. 6

   6. For the toasted garlic rice, heat a separate skillet over medium heat. Melt the butter with the cooked rice and the 2 sliced garlic cloves. Sauté for 3 to 4 minutes until the garlic is fragrant and lightly golden. Add half of the chopped cilantro and mix well.

7. 7

   7. Taste the pork sauce and adjust with the remaining salt if needed. Remove the bay leaf. If you want to keep the dish warm before serving, you may place it covered in a 200°F / 95°C oven for up to 10 minutes.

8. 8

   8. Serve a bed of toasted garlic rice on each plate, spoon the guava sauce pork over the top, and finish with the remaining chopped fresh cilantro.