Honduran Pork in Green Banana, Culantro and Annatto Sauce with Toasted Corn Rice

Instructions

1. 1

   1. In a bowl, season the cubed pork loin with 5 g (about 1 tsp) salt, black pepper, cumin, oregano, 1 tsp annatto, and 1 tbsp (15 ml) lime juice. Mix well and let rest for 10 minutes.

2. 2

   2. Heat 1 tbsp (15 ml) vegetable oil in a wide pot or deep skillet over medium-high heat. Once hot, brown the pork in batches for 6 to 8 minutes until colored on the outside. Remove and set aside.

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   3. In the same pot, add half of the onion, half of the red bell pepper, and half of the garlic. Cook for 4 minutes over medium heat until softened. Add the chopped tomato and cook 5 more minutes, stirring, until it breaks down.

4. 4

   4. Add the green banana slices, 1 1/2 cups (360 ml) pork stock or water, the bay leaf, and the culantro. Cover and cook over medium-low heat for 12 to 15 minutes, until the banana is very tender.

5. 5

   5. Remove the bay leaf. Blend the banana mixture with its vegetables and cooking liquid until smooth and thick. If needed, add a little more stock to help it blend.

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   6. Return the pork and blended sauce to the pot. Add the remaining stock, adjust with the remaining salt, and cook over low heat for 18 to 20 minutes, stirring occasionally, until the pork is tender and the sauce has thickened. The pork should reach a safe internal temperature of 145°F (63°C), then rest for 3 minutes before serving.

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   7. Meanwhile, make the toasted corn rice. In a medium saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add the lightly crushed toasted dried corn kernels and sauté for 2 minutes to deepen their aroma.

8. 8

   8. Add the remaining onion, remaining red bell pepper, and remaining garlic to the saucepan. Cook for 3 minutes, then stir in the uncooked white rice and the remaining annatto. Stir for 1 minute to coat the rice.

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   9. Pour 1 1/2 cups (360 ml) pork stock or water into the rice, add a pinch of salt, and when it comes to a boil, reduce to very low heat. Cover and cook for 15 to 18 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

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    10. Taste the pork sauce and add the remaining lime juice if you want a fresher finish. Serve a bed of toasted corn rice and spoon the pork on top with plenty of green banana and culantro sauce.