Pork Chops in Warm Passion Fruit Escabeche with Green Pigeon Pea Rice and Malanga Tostones

Instructions

1. 1

   Season the pork chops with 8 g (1 1/3 tsp) dry adobo seasoning, the dried oregano, and 2 crushed garlic cloves. Let them rest for 15 minutes at room temperature while you prepare the other components.

2. 2

   For the warm escabeche, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the red onion, sweet peppers, and 4 chopped garlic cloves; cook for 3 to 4 minutes until they start to soften.

3. 3

   Add the apple cider vinegar, passion fruit pulp, 120 ml (1/2 cup) water, honey, bay leaf, black peppercorns, and 2 g (1/3 tsp) salt. Cook over medium-low heat for 6 to 8 minutes until the onion is tender and the mixture is slightly syrupy. Remove from the heat and keep warm.

4. 4

   For the rice, heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Add the Puerto Rican sofrito and cook for 2 minutes, stirring until fragrant.

5. 5

   Add the medium-grain rice and stir for 1 minute to lightly toast it. Add the green pigeon peas, chicken broth, green olives, 4 g (2/3 tsp) dry adobo seasoning, and a pinch of salt. Bring to a boil, then lower the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed.

6. 6

   Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and fold in the chopped culantro leaves.

7. 7

   While the rice cooks, place the malanga in a saucepan with enough water to cover it. Bring to a boil and cook for 8 to 10 minutes until barely tender but still firm. Drain well and pat dry carefully.

8. 8

   Preheat the oven to 95 °C / 200 °F to keep fried items warm. In a large skillet, heat 30 ml (2 tbsp) vegetable oil over medium-high heat. Sear the pork chops for 4 to 5 minutes per side, or until well browned and they reach an internal temperature of 63 °C / 145 °F. Transfer to a tray and keep warm in the oven.

9. 9

   In the same skillet, add a little more oil if needed and fry the cooked malanga in batches for 2 to 3 minutes per side until lightly golden. Remove and gently flatten with the bottom of a glass or a toston press.

10. 10

    Fry the flattened malanga a second time for 1 to 2 minutes per side until crisp. Season the malanga tostones with the remaining salt while hot.

11. 11

    Serve a bed of green pigeon pea rice on each plate, place a pork chop on top, spoon over the warm passion fruit escabeche with its onions and sweet peppers, and serve with the malanga tostones on the side.