Dominican Pork with Garlic-Piña Pilón Marinade and Creamy Corn-Cilantro Rice

Instructions

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   1. In a pilón or mortar, mash half of the fresh pineapple with the garlic, dried oregano, sour orange juice, Worcestershire sauce, 4 g (about 3/4 tsp) salt, and 1 g (about 1/4 tsp) black pepper until it forms a rustic marinade.

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   2. Place the pork shoulder in a bowl and coat it with the marinade. Mix well, cover, and let it rest for 20 minutes at a cool room temperature or up to 8 hours in the refrigerator.

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   3. Heat a wide pot or Dutch oven over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the drained pork for 6 to 8 minutes, turning so it colors on several sides. Reserve the remaining marinade.

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   4. Add the red onion, Dominican sweet pepper, and the rest of the vegetable oil to the pot. Sauté for 3 minutes until the onion starts to soften. Stir in the tomato paste and cook for 1 minute.

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   5. Return all the reserved marinade to the pot, add the remaining fresh pineapple cubes, and pour in 360 ml (1 1/2 cups) water. Once it boils, lower to medium-low heat, partially cover, and cook for 35 to 40 minutes, until the pork is tender and the sauce is slightly thickened.

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   6. While the pork cooks, make the rice. In a medium saucepan, melt the butter over medium heat and add the rinsed long-grain rice. Stir for 1 minute to lightly toast and coat it.

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   7. Add the sweet corn, chicken broth or water, the remaining 4 g salt, and the rest of the black pepper. Once boiling, reduce to very low heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the rice is tender.

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   8. Turn off the heat under the rice and let it rest, covered, for 5 minutes. Then add the fresh cilantro and lime juice; fluff with a fork to give it a soft, lightly creamy texture.

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   9. Taste the pork and adjust salt if needed. If you want a thicker sauce, cook uncovered for 3 to 5 more minutes. The meat should reach a safe internal temperature of 145°F (63°C) and rest for 3 minutes before serving.

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    10. Serve the Dominican garlic-pineapple pork over or alongside the creamy corn-cilantro rice, spooning the onion, sweet pepper, and sauce from the pot over each plate.