Cuban Pork Chops in Tamarind Onion Sauce with Cumin White Rice and Golden Yuca

Instructions

1. 1

   1. In a bowl, combine the pork chops with half of the minced garlic, the sour orange juice, 1 teaspoon (about 1.3 g) dried oregano, 1/2 teaspoon (about 1 g) ground cumin, 1 teaspoon (about 6 g) salt, and 1/2 teaspoon (about 1 g) black pepper. Cover and marinate in the refrigerator for 20 minutes.

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   2. Place the tamarind pulp in the hot water and let it sit for 10 minutes. Then mash it with a spoon, strain if needed, and reserve the tamarind liquid.

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   3. For the yuca, place the batons in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain well, toss with the lemon juice, and set aside.

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   4. Meanwhile, make the rice. In a saucepan, heat 1 tablespoon (15 ml) vegetable oil. Add the white rice and 1/2 teaspoon (about 1 g) ground cumin; cook for 1 minute. Add 600 ml (2 1/2 cups) water and 1 teaspoon (about 4 g) salt. When it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes, until the liquid is absorbed. Let rest, covered, for 5 minutes.

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   5. Lightly pat the marinated pork chops dry. Heat a large skillet over medium-high heat with 1 tablespoon (15 ml) vegetable oil. Sear the chops for 3 to 4 minutes per side, until nicely browned. Transfer to a plate; they do not need to be fully cooked at this stage.

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   6. In the same skillet, add the remaining tablespoon of vegetable oil if needed. Add the white onion, red bell pepper, and the rest of the minced garlic. Cook for 5 minutes, stirring, until the onion is soft and lightly golden.

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   7. Add the tamarind liquid, brown sugar, bay leaf, white vinegar, the remaining 1/2 teaspoon (about 0.7 g) dried oregano, 1/2 teaspoon (about 1 g) ground cumin, the remaining salt, and the remaining black pepper. Cook for 3 to 4 minutes until the sauce comes together and develops a light sheen.

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   8. Return the pork chops and any juices to the skillet. Cover partially and cook over medium-low heat for 10 to 12 minutes, until the pork is fully cooked and reaches a safe internal temperature of 145°F (63°C). If the sauce thickens too much, add 1 to 2 tablespoons of water.

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   9. In another large skillet, heat over medium 1 additional tablespoon of oil from the measured cooking fat if some remains in the pork skillet, or use the residual fat. Brown the cooked yuca for 6 to 8 minutes, turning, until the edges are golden and crisp.

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    10. Remove the bay leaf from the sauce. Fluff the rice with a fork. Serve each portion with cumin rice, one pork chop topped with plenty of tamarind onion sauce, and golden yuca on the side. Finish with chopped fresh parsley.