Dominican Braised Pork with Coffee, Pumpkin and Coconut Cilantro Rice

Instructions

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   1. In a bowl, combine the pork with the sour orange juice, half of the garlic, the oregano, 1 teaspoon of the salt, and the black pepper. Let it marinate for 15 minutes while you prepare the remaining ingredients.

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   2. Heat a heavy pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil and the sugar. Cook for 30 to 60 seconds until the sugar turns a dark amber color, without letting it burn.

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   3. Add the marinated pork and brown it for 6 to 8 minutes, stirring to coat it with the caramel color and sear it well on several sides.

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   4. Add the red onion, sweet peppers, tomato, and the remaining garlic. Cook for 4 minutes until the vegetables soften. Add the tomato paste and cook 1 minute more.

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   5. Pour in the strong black coffee and 1 cup/240 ml of water. Scrape the bottom of the pot to release the browned bits. Add the bay leaf and, once it comes to a boil, reduce to medium-low heat.

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   6. Cover partially and cook the pork for 30 minutes, stirring once or twice so it does not stick.

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   7. Add the pumpkin and continue cooking for 15 to 20 minutes more, until the pork is tender and the pumpkin is soft but not completely falling apart. Adjust with the remaining 1/2 teaspoon salt if needed.

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   8. Meanwhile, make the rice. In a medium saucepan, heat the remaining tablespoon of oil over medium heat. Add the rice and scallion, and sauté for 1 minute.

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   9. Add the coconut milk, 3/4 cup/180 ml water, and a pinch of salt taken from the total amount if you have not used it all. Once it boils, reduce to the lowest heat, cover, and cook for 15 to 18 minutes, until the liquid is absorbed.

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    10. Remove the rice from the heat and let it rest, covered, for 5 minutes. Then fluff it with a fork and fold in the fresh cilantro and lime juice.

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    11. Serve the hot braised pork over or beside the coconut cilantro rice. If you want to keep the dish warm before serving, you may hold it covered in a 200 °F / 95 °C oven for up to 15 minutes.

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    12. Store leftovers in a tightly closed container and reheat until very hot; if using the oven, warm at 325 °F / 165 °C until hot in the center.