Cuban Smoked Pork Chops with Tamarind Mojo, Toasted Sesame Rice, and Cumin Eggplant

Instructions

1. 1

   1. Season the smoked pork chops with 3 g (1/2 tsp) salt, the black pepper, and 1 g (1/2 tsp) of the cumin. Let them rest for 10 minutes at room temperature while you prepare the other components.

2. 2

   2. In a small bowl, mix the tamarind paste, sour orange juice, honey, half of the chopped garlic, dried oregano, and 15 ml (1 tbsp) vegetable oil until you have a smooth mojo. Set aside.

3. 3

   3. For the rice, heat a medium saucepan over medium heat. Add 15 ml (1 tbsp) vegetable oil and 9 g (1 tbsp) sesame seeds. Toast for 30 to 45 seconds, stirring, until fragrant. Add the rinsed rice and sauté for 1 minute.

4. 4

   4. Add the water, bay leaf, and 2 g (1/3 tsp) salt to the rice. Once boiling, reduce to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

5. 5

   5. While the rice cooks, place the eggplant in a bowl with the vinegar, 3 g (1/2 tsp) salt, and 120 ml (1/2 cup) water. Let it sit for 5 minutes, then drain and lightly pat dry. This helps it become tender and flavorful when sautéed.

6. 6

   6. Heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sear the pork chops for 3 to 4 minutes per side, until heated through and caramelized on the surface. If checking with a thermometer, the center should reach 145°F (63°C). Transfer to a plate.

7. 7

   7. In the same skillet, lower to medium heat and add the white onion, green bell pepper, and remaining garlic. Cook for 3 minutes, scraping up the browned bits from the pan.

8. 8

   8. Add the drained eggplant, the remaining cumin, and 15 ml (1 tbsp) vegetable oil. Sauté for 8 to 10 minutes, stirring, until the eggplant is browned and tender. If the pan gets too dry, add 15 to 30 ml (1 to 2 tbsp) water. Adjust salt if needed.

9. 9

   9. Return the pork chops to the skillet and pour in the reserved tamarind mojo. Cook for 2 to 3 minutes, spooning the sauce over the chops, until the mojo thickens slightly and coats them well.

10. 10

    10. Remove the bay leaf from the rice and fluff the grains with a fork. Mix in the remaining toasted sesame seeds and half of the chopped parsley.

11. 11

    11. Serve a bed of sesame rice, spoon the cumin eggplant alongside, and place one pork chop with tamarind mojo on top or beside it. Finish with the remaining fresh parsley.