Dominican Pork in Coffee and Sour Orange Sauce with Savory Coconut Rice and Green Plantain Tostones

Instructions

1. 1

   Place the pork in a bowl and mix it with 60 ml (1/4 cup) of sour orange juice, half of the garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the oregano, and cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   In a medium pot, heat 1 tablespoon oil over medium heat. Add half of the red onion and one-third of the sweet peppers; sauté for 2 minutes. Stir in the rinsed rice and cook for 1 minute until glossy.

3. 3

   Add the coconut milk, water, and 1/2 teaspoon salt to the rice. Once it comes to a boil, reduce the heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   While the rice cooks, cut the green plantains into thick rounds about 4 cm (1 1/2 inches). Boil them in water with a pinch of salt for 12 minutes, until tender but still firm. Drain well.

5. 5

   Heat 2 tablespoons oil in a wide skillet over medium-high heat. Remove excess marinade from the pork and brown it in a single layer for 6 to 8 minutes, turning so it colors on several sides. Transfer the pork to a plate.

6. 6

   In the same skillet, add the remaining onion, the remaining sweet peppers, and the rest of the garlic. Sauté for 3 minutes. Add the tomato paste and brown sugar, and cook 1 minute more to deepen the flavor.

7. 7

   Pour in the black coffee, the remaining 60 ml (1/4 cup) sour orange juice, and add the bay leaf. Scrape the bottom of the skillet to release the browned bits. Return the pork to the skillet, partially cover, and cook over medium-low heat for 20 minutes, stirring once or twice, until the sauce thickens and the pork is tender.

8. 8

   Flatten each cooked plantain round to make discs about 1 cm (1/2 inch) thick. Fry them in the remaining oil over medium heat at 175°C/350°F for 2 to 3 minutes per side, until golden and crisp around the edges. Drain and season with a pinch of salt.

9. 9

   Remove the bay leaf from the pork sauce. Stir in the chopped cilantro and adjust with the remaining salt and pepper to taste. If the sauce becomes too thick, add 1 or 2 tablespoons of water and stir.

10. 10

    Serve a base of savory coconut rice, spoon the pork and its coffee-sour orange sauce on top, and add the hot tostones on the side.