Pork in Roasted Tomatillo Sauce with Banana Leaf and Cilantro Corn Rice

Instructions

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   1. Preheat the oven to 375°F / 190°C. If the banana leaf is stiff, pass it over a burner flame or a hot skillet for a few seconds to soften it, then set aside.

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   2. Place the tomatillos, poblano pepper, half of the onion, and 4 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) oil and roast for 20 minutes at 375°F / 190°C, turning halfway through, until the tomatillos are soft and the poblano has charred spots.

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   3. While the vegetables roast, pat the pork dry and season it with cumin, oregano, sweet paprika, 5 g (about 1 tsp) salt, and black pepper.

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   4. Heat 15 ml (1 tbsp) oil in a large skillet over medium-high heat. Brown the pork for 5 to 7 minutes, stirring to sear several sides. Do not cook it through yet. Remove and set aside.

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   5. Transfer the roasted tomatillos, poblano, roasted onion, roasted 4 garlic cloves, chicken broth or water, and lime juice to a blender. Blend until smooth.

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   6. In a baking dish or oven-safe skillet, place the banana leaf. Add the browned pork and pour the tomatillo sauce over it. Fold the banana leaf partially over the top. Bake at 375°F / 190°C for 20 minutes, or until the pork is tender and fully cooked.

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   7. For the rice, heat the remaining 15 ml (1 tbsp) oil in a medium saucepan over medium heat. Sauté the remaining onion and the remaining 2 garlic cloves for 2 to 3 minutes. Add the rice and cook for 1 minute, stirring.

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   8. Stir in the sweet corn, water, 5 g (about 3/4 tsp) salt, and half of the cilantro. Once boiling, reduce the heat to low, cover, and cook for 16 to 18 minutes, until the rice is tender and the liquid is absorbed.

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   9. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and mix in the remaining cilantro.

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    10. Serve the cilantro corn rice in shallow bowls or plates. Spoon the pork and roasted tomatillo sauce over or alongside it, and garnish with a piece of banana leaf if desired.

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    11. Taste and adjust salt before serving. Serve hot.