Cuban Pork in Guava-Rum Sauce with Sweet Corn Rice and Crispy Green Plantain

Name: Cuban Pork in Guava-Rum Sauce with Sweet Corn Rice and Crispy Green Plantain
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork loin, cubed; 1.5 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1 tsp ground cumin; 6 cloves garlic; 1/3 cup sour orange juice; 1/4 cup dark rum; 5 oz guava paste; 1 cup water; 1.5 cups white onion; 1 cup red bell pepper; 3 tbsp vegetable oil; 1 cup long-grain rice; 3/4 cup sweet corn kernels; 1 leaf bay leaf; 2 cups chicken broth; 1 medium green plantain; 2 tsp brown sugar; 1/4 cup fresh cilantro; 1 tsp white vinegar

An original Cuban-inspired main course featuring browned pork cubes glazed in a silky guava, rum, garlic, and sour orange sauce. It is served with cumin-scented sweet corn rice and crispy green plantain strips for contrast.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cubed (1.25 inch)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g dried oregano
3 g ground cumin (divided)
18 g garlic (chopped)
80 ml sour orange juice (si no hay, usar mitad orange and mitad lima)
60 ml dark rum
140 g guava paste (diced small)
240 ml water (divided)
180 g white onion (en pluma fina, divided)
120 g red bell pepper (in strips finas)
45 ml vegetable oil (divided)
200 g long-grain rice (enjuagado)
120 g sweet corn kernels (fresh or congelado)
1 unit bay leaf
480 ml chicken broth (for the arroz)
220 g green plantain (pelado and cut in strips finas)
8 g brown sugar
10 g fresh cilantro (chopped)
5 ml white vinegar (for remojar the plátano)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

58 g

Carbs

25 g

Fat

4 g

Fiber

54 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, season the pork loin with 4 g (3/4 tsp) salt, black pepper, oregano, 2 g (1/2 tsp) cumin, half of the chopped garlic, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, make the guava sauce: in a small saucepan combine the guava paste, dark rum, 120 ml (1/2 cup) water, and brown sugar. Cook over medium heat for 4 to 5 minutes, stirring, until the guava dissolves into a smooth sauce. Keep warm.
3
3. Place the green plantain strips in a bowl with cold water and white vinegar for 10 minutes. Drain very well and pat dry with kitchen towels so they crisp properly when fried.
4
4. For the rice, heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Sauté half of the onion for 2 minutes. Add the rice, sweet corn, the remaining 1 g (1/2 tsp) cumin, and the bay leaf. Stir for 1 minute.
5
5. Pour in the chicken broth and add 2 g (1/4 tsp) salt. Once it boils, reduce to low heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.
6
6. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Add the pork, drained from the marinade, reserving any liquid left in the bowl. Brown the pork for 6 to 8 minutes, working in batches if needed, until colored on the outside.
7
7. Add the remaining onion, red bell pepper, and the rest of the garlic to the skillet. Sauté for 3 minutes. Add the reserved marinade and the remaining 120 ml (1/2 cup) water; cook over medium heat for 5 minutes so the pork finishes tenderizing.
8
8. Pour the guava-rum sauce over the pork. Cook 4 to 6 minutes more, stirring, until the sauce thickens slightly and glosses the meat. Adjust salt if needed.
9
9. In a small skillet or saucepan, heat the remaining vegetable oil to 350°F/175°C. Fry the green plantain strips in batches for 2 to 3 minutes until golden and crisp. Transfer to paper towels and season with a pinch of salt.
10
10. Serve a bed of corn rice, spoon the guava-rum pork on top, and finish with the crispy green plantain strips and chopped fresh cilantro.

Chef tips

For better browning, do not overcrowd the skillet when searing the pork. If the sauce thickens too much, loosen it with 1 to 2 tablespoons of hot water before serving.

Substitutions

You can substitute the pork loin with cubed turkey breast, reducing the cooking time. Cilantro can be replaced with parsley, and sweet corn with charred corn kernels. If you prefer not to use rum, replace it with the same amount of chicken broth plus an extra teaspoon of sour orange 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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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