Honduran Pork in Green Banana, Cilantro and Lime Sauce with Cracked Corn Rice

Instructions

1. 1

   1. Season the pork loin with 4 g (3/4 tsp) salt, black pepper, and annatto powder. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a medium pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the white onion and half of the garlic, and sauté for 2 minutes until fragrant.

3. 3

   3. Add the cracked corn and white rice. Stir for 1 minute to coat them with the oil. Add 480 ml (2 cups) water, 2 g (about 1/2 tsp) salt, and the butter. Once it boils, reduce the heat, cover, and cook for 30 to 35 minutes, or until the cracked corn and rice are tender and the liquid has been absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

4. 4

   4. While the cracked corn rice cooks, place the green banana in a small saucepan with 240 ml (1 cup) water. Cook over medium heat for 10 to 12 minutes until very soft.

5. 5

   5. Transfer the cooked green banana to a blender with 120 ml (1/2 cup) of its cooking water, the remaining half of the garlic, half of the fresh cilantro, 30 ml (2 tbsp) lime juice, and the ground cumin. Blend until smooth and creamy.

6. 6

   6. In a deep skillet or wide pot, heat the remaining 15 ml (1 tbsp) vegetable oil over medium-high heat. Brown the pork for 5 to 7 minutes, stirring and working in batches if needed so it develops color without releasing too much liquid.

7. 7

   7. Add the remaining onion, the red bell pepper, and the bay leaf to the pork. Cook for 3 minutes, stirring, until the onion starts to soften.

8. 8

   8. Pour the blended green banana sauce over the pork and add 180 ml (3/4 cup) water and the remaining 15 ml (1 tbsp) lime juice. Stir well and, once it comes to a simmer, lower to medium-low heat. Cover partially and cook for 18 to 20 minutes, stirring occasionally, until the pork is tender and the sauce thickens to a silky consistency.

9. 9

   9. Taste the sauce and adjust with the remaining 2 g (about 1/4 tsp) salt if needed. Turn off the heat and add the remaining fresh cilantro, finely chopped.

10. 10

    10. Serve the pork in sauce hot alongside the cracked corn rice. If you want to keep it warm before serving, hold it covered in a 200 °F / 95 °C oven for up to 15 minutes.