Cuban Smoked Pork Chops in Tamarind and Sweet Pepper Sauce with Yuca Pilaf Rice

Instructions

1. 1

   1. Season the smoked pork chops on both sides with 2 g (1/2 tsp) salt, black pepper, 2 g (1/2 tsp) cumin, and dried oregano. Let them rest for 10 minutes at room temperature while you prepare the remaining ingredients.

2. 2

   2. Place the tamarind pulp in a bowl with 240 ml (1 cup) hot water. Let it sit for 10 minutes, mash with a spoon to dissolve well, and strain if needed. Then mix with the honey and white vinegar, and set the sauce base aside.

3. 3

   3. In a medium saucepan, heat 15 ml (1 tbsp) vegetable oil and the butter over medium heat. Add the diced yuca and sauté for 3 minutes. Stir in half of the onion, half of the garlic, and 1 bay leaf; cook 2 minutes more.

4. 4

   4. Add the long-grain rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the hot chicken broth, add 2 g (1/2 tsp) salt, and bring to a gentle boil. Once boiling, cover, reduce the heat to low, and cook for 18 to 20 minutes, until the rice and yuca are tender and the liquid has been absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

5. 5

   5. While the rice cooks, heat the remaining vegetable oil in a large skillet over medium-high heat. Brown the pork chops for 3 to 4 minutes per side until nicely colored. Transfer them to a plate. If you prefer to finish them in the oven, move them to a tray and keep them for 5 minutes in a preheated oven at 180°C/350°F.

6. 6

   6. In the same skillet, reduce to medium heat and add the remaining onion, sweet pepper, and remaining garlic. Sauté for 5 to 6 minutes until the onion is translucent and the sweet pepper softens. Add the remaining cumin and cook 30 seconds more.

7. 7

   7. Pour the tamarind mixture into the skillet and add the other bay leaf. Cook for 3 minutes, stirring, until the sauce becomes glossy and slightly thickened.

8. 8

   8. Return the pork chops to the skillet along with any juices. Cook over medium-low heat for 8 to 10 minutes, basting them with the sauce, until heated through and tender. Adjust salt if needed.

9. 9

   9. Remove the bay leaves from both the rice and the sauce. Fluff the yuca rice pilaf with a fork and mix in the chopped fresh cilantro.

10. 10

    10. Serve a bed of yuca rice pilaf, place one pork chop on top with plenty of tamarind and sweet pepper sauce, and add lime wedges on the side for squeezing over just before eating.