Dominican Pork in Roasted Pineapple and Sweet Pepper Sauce with Savory Coconut Rice and Yuca Tostones

Instructions

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   1. In a bowl, combine the pork with 12 g (4 cloves) crushed garlic, 2 g (1 teaspoon) dried oregano, the sour orange juice, 5 g (about 1 teaspoon) salt, and 1 g (1/2 teaspoon) black pepper. Marinate for 20 minutes in the refrigerator.

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   2. Preheat the oven to 220 °C / 425 °F. Place the pineapple, sweet peppers, and half of the red onion on a sheet pan. Add 15 ml (1 tablespoon) oil and a pinch of salt, toss well, and roast for 18 minutes, until the pineapple is lightly browned on the edges and the vegetables are tender.

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   3. While the vegetables roast, make the rice. In a medium pot, heat 15 ml (1 tablespoon) oil over medium heat. Add the remaining red onion, 6 g (2 cloves) crushed garlic, and the fresh thyme. Sauté for 2 minutes. Stir in the rice, coconut milk, 180 ml (3/4 cup) water, 3 g (1/2 teaspoon) salt, and a pinch of pepper. When it comes to a boil, lower the heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes before fluffing.

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   4. Cook the yuca in a pot with enough water and 5 g (1 teaspoon) salt for 20 to 25 minutes, until tender but not falling apart. Drain well, remove the fibrous core if present, and let cool for 5 minutes.

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   5. Gently flatten each piece of cooked yuca with the bottom of a glass or a board to form thick tostones. Set aside.

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   6. Remove the tray from the oven. Transfer the roasted pineapple, sweet peppers, roasted onion, tomato paste, and 240 ml (1 cup) water to a blender or food processor. Blend until you have a rustic but smooth sauce.

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   7. In a large skillet or Dutch oven, heat 15 ml (1 tablespoon) oil over medium-high heat. Remove the pork from the marinade and brown it for 5 to 7 minutes, turning so the cubes sear on several sides.

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   8. Pour the blended sauce over the pork. Add the remaining 2 g (1 teaspoon) dried oregano, and season with the remaining salt and pepper to taste. Cook over medium heat for 12 to 15 minutes, until the pork is fully cooked and the sauce has slightly thickened. Stir in the fresh cilantro at the end.

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   9. Heat 500 ml (2 cups) oil in a deep skillet to 180 °C / 350 °F. Fry the yuca tostones in batches for 3 to 4 minutes, until golden and crisp outside. Drain on paper towels and finish with 2 g (1/3 teaspoon) salt.

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    10. Serve the pork with plenty of roasted pineapple sauce alongside the savory coconut rice and the hot yuca tostones.

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    11. If reheating, warm the dish until thoroughly hot: the pork and rice should reach 74 °C / 165 °F for safe serving, and the tostones can be reheated for a few minutes in a 190 °C / 375 °F oven to restore texture.