Ecuadorian pork glazed with babaco and achiote, served with soft lentil and ripe plantain moro

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a bowl, mix 10 ml (2 tsp) of the oil with the garlic, cumin, oregano, 5 g (3/4 tsp) salt, black pepper, achiote paste, and 60 ml (1/4 cup) of the orange juice. Rub this mixture all over the pork loin and let it rest for 10 minutes.

3. 3

   Heat an oven-safe skillet over medium-high heat with 10 ml (2 tsp) oil. Sear the pork loin on all sides for 5 to 6 minutes until browned.

4. 4

   Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 20 to 25 minutes, or until cooked through but still juicy. Remove from the oven and let it rest for 8 minutes before slicing.

5. 5

   While the pork roasts, place the babaco in a saucepan with the panela, apple cider vinegar, the remaining 60 ml (1/4 cup) orange juice, and 60 ml (1/4 cup) water. Cook over medium heat for 10 to 12 minutes, stirring, until the babaco softens.

6. 6

   Add 1 tablespoon of the pork pan juices to the saucepan if available, then lightly mash the babaco with a spoon to form a rustic glaze. Cook 2 to 3 minutes more until slightly thickened. Keep warm.

7. 7

   For the moro, heat the remaining oil in a pot over medium heat. Sauté half of the red onion and the green bell pepper for 4 minutes. Add the rinsed rice and stir for 1 minute to lightly toast it.

8. 8

   Pour in the hot broth and add 2 g (1/4 tsp) salt. Cover and cook over low heat for 12 minutes. Add the cooked lentils, stir gently, and cook 5 minutes more.

9. 9

   In another skillet, brown the ripe plantain cubes without extra fat if very ripe, or with a few drops of oil if preferred, for 4 to 5 minutes until caramelized around the edges.

10. 10

    Add the browned ripe plantain, butter, remaining red onion, and cilantro to the moro. Mix carefully and cook 1 more minute so the flavors come together. Adjust salt if needed.

11. 11

    Slice the pork loin and brush or spoon the warm babaco-achiote glaze over it.

12. 12

    Serve a portion of the soft lentil and ripe plantain moro alongside the glazed pork. Finish with a little more cilantro if desired.