Honduran Roasted Pork in Guava and Sweet Pepper Sauce with Toasted Corn Rice

Instructions

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   1. Preheat the oven to 375°F / 190°C.

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   2. In a bowl, combine the pork loin with 1 teaspoon of the salt, black pepper, cumin, annatto, half of the garlic, and the sour orange juice. Let it rest for 15 minutes.

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   3. While the pork rests, rinse the uncooked white rice if desired. In a medium saucepan, melt the butter over medium heat and add the toasted corn kernels. Cook for 1 to 2 minutes until fragrant.

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   4. Add the rice to the pot with the corn and stir for 1 minute to lightly toast it. Pour in the water for the rice and 1/2 teaspoon of salt. When it boils, reduce the heat to low, cover, and cook for 15 to 18 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

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   5. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet or a regular skillet over medium-high heat. Brown the pork in batches for 5 to 6 minutes, turning to sear several sides. Remove and set aside.

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   6. In the same skillet, add the remaining tablespoon of vegetable oil, the white onion, and the red sweet pepper. Cook for 4 minutes over medium heat until softened. Add the remaining garlic and cook 30 seconds more.

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   7. Stir in the chopped ripe tomato and cook for 4 to 5 minutes until it starts to break down. Add the guava puree, chicken broth or water, and the remaining salt. Mix well and cook for 2 minutes.

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   8. Return the pork to the skillet with the sauce and add the chopped culantro or cilantro. If your skillet is not oven-safe, transfer everything to a baking dish.

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   9. Bake uncovered at 375°F / 190°C for 20 to 25 minutes, or until the pork is fully cooked and the sauce has thickened slightly.

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    10. Fluff the rice with a fork and mix in a little extra culantro or cilantro if desired. Serve the toasted corn rice as a base, spoon the pork and guava sauce over the top, and finish with more fresh herbs.