Puerto Rican FoodPork Chops in Tamarind and Sweet Pepper Adobo with Quenepa Rice and Roasted Pumpkin
An original Puerto Rican main dish featuring seared pork chops glazed with a tamarind, garlic, recao, and sweet pepper adobo, served with fragrant rice cooked with quenepa pulp and oven-roasted pumpkin. It delivers a classic island balance of tang, gentle sweetness, and savory depth.
Ingredients
- 4 piezas (aprox. 800 g / 28 oz total) 800 g bone-in pork chops (of 2 a 2.5 cm of grosor)
- 60 g 60 g tamarind paste (without semillas)
- 80 g 80 g sweet peppers (without semillas, chopped)
- 20 g 20 g garlic (chopped)
- 15 g 15 g culantro leaves (chopped)
- 2 g 2 g dried oregano
- 1 g 1 g ground cumin
- 2 g 2 g sweet paprika
- 80 ml 80 ml sour orange juice (si no hay, usar mezcla of orange and lima)
- 45 ml 45 ml olive oil (divided)
- 8 g 8 g salt (divided, or to taste)
- 2 g 2 g black pepper (divided)
- 300 g 300 g long-grain rice (enjuagado)
- 120 g 120 g quenepa pulp (extraída of the frutas)
- 480 ml 480 ml water (for the arroz)
- 100 g 100 g white onion (chopped en cubitos small, divided)
- 1 unidad 1 unit bay leaf
- 500 g 500 g pumpkin (pelada and diced)
- 15 ml 15 ml honey
- 15 ml 15 ml apple cider vinegar
- 14 g 14 g butter
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 425°F / 220°C. On a baking tray, toss the pumpkin with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the honey. Spread in an even layer.
- 2
2. Roast the pumpkin for 25 to 30 minutes at 425°F / 220°C, turning halfway through, until browned and tender.
- 3
3. Meanwhile, make the adobo: in a bowl combine the tamarind paste, sweet peppers, garlic, culantro, dried oregano, cumin, sweet paprika, sour orange juice, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
4. Rub the pork chops with the tamarind adobo and let them rest for 15 minutes in a cool spot while you start the rice.
- 5
5. For the quenepa rice, heat 1 tablespoon olive oil in a medium pot over medium heat. Sauté half of the white onion for 3 minutes. Add the long-grain rice and cook for 1 minute, stirring to lightly toast it.
- 6
6. Stir in the quenepa pulp, water, bay leaf, and 1/2 teaspoon salt. Once it boils, reduce to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- 7
7. Turn off the heat, remove the bay leaf, and let the rice rest covered for 10 minutes. Fluff with a fork.
- 8
8. Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the pork chops for 4 to 5 minutes per side, until well caramelized.
- 9
9. Lower the heat to medium. Add the remaining white onion, apple cider vinegar, and butter to the skillet. Cook for 2 to 3 minutes, stirring and spooning the sauce over the chops, until the onion softens and the glaze clings to the meat. The internal temperature of the pork should reach 145°F / 63°C.
- 10
10. Let the pork chops rest for 5 minutes off the heat. Serve each portion with quenepa rice and roasted pumpkin, and spoon the glazed onion from the skillet over the top.
Chef tips
If the quenepa pulp is very tart or fibrous, strain it before adding it to the rice. For a smokier flavor, you can broil the pumpkin for the last 5 minutes.
Substitutions
You can replace the quenepa pulp with mild passion fruit pulp or a little reduced guava juice, though the flavor profile will change. The butter may be replaced with more olive oil to avoid dairy. If sour orange is unavailable, use 45 ml orange juice plus 35 ml lime juice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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