Honduran Pork in Jocote and Sweet Pepper Sauce with Cilantro Rice

Instructions

1. 1

   1. In a bowl, season the pork loin with 4 g (3/4 tsp) salt, black pepper, cumin, annatto, and sour orange juice. Mix well and let it rest in the refrigerator for 15 minutes.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and brown the pork in batches for 5 to 7 minutes, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté 120 g (about 3/4 cup) of the onion and half of the garlic for 3 minutes. Add the red sweet pepper and cook 2 minutes more.

4. 4

   4. Add the chopped tomato and cook for 5 to 6 minutes, stirring, until softened and juicy. Stir in the jocotes and grated panela, then cook 3 more minutes.

5. 5

   5. Return the pork to the pot and pour in the chicken broth or water. Add the bay leaf and another 2 g (1/4 tsp) salt. Once it comes to a boil, reduce to medium-low, cover, and cook for 30 to 35 minutes, until the pork is tender and the sauce is slightly thickened.

6. 6

   6. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat. Add the remaining onion and garlic and sauté for 2 minutes.

7. 7

   7. Add the white rice and stir for 1 minute to lightly toast it. Pour in 480 ml (2 cups) water, the remaining salt, and half of the culantro or fresh cilantro. When it boils, cover, reduce to very low heat, and cook for 16 to 18 minutes, until the liquid is absorbed.

8. 8

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

9. 9

   9. Taste the pork sauce and adjust salt if needed. If you want a thicker sauce, simmer uncovered for 3 to 5 more minutes.

10. 10

    10. Serve the hot cilantro rice and spoon the pork with plenty of jocote and sweet pepper sauce over or beside it. If reheating, heat until the center reaches at least 165 °F / 74 °C.