Dominican Caldero Pork Chops with Spicy Guava Glaze, Black Bean Rice and Fried Green Plantains

Instructions

1. 1

   1. Season the pork chops with 4 crushed garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the sour orange juice. Mix well and marinate for 20 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the rice and beans base. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté half of the red onion, half of the sweet peppers, and 1 chopped garlic clove for 3 minutes, until fragrant.

3. 3

   3. Add the tomato paste, long-grain rice, cooked black beans with their liquid, chicken broth or water, bay leaf, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the cilantro. Stir, bring to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

4. 4

   4. Remove the rice from the heat and let it rest, covered, for 10 minutes. Before serving, remove the bay leaf and fluff the rice with a fork.

5. 5

   5. For the tostones, heat 4 tablespoons vegetable oil in a deep skillet to 325°F / 165°C. Fry the green plantain rounds for 4 to 5 minutes, until just tender and lightly golden. Remove and drain.

6. 6

   6. Flatten each plantain round with a toston press or the bottom of a glass. Lightly moisten with the salted water so they do not crack.

7. 7

   7. Raise the oil temperature to 375°F / 190°C. Fry the flattened plantains again for 2 to 3 minutes per side until crisp and golden. Drain and season with a pinch of salt.

8. 8

   8. Remove the pork chops from the marinade and lightly pat them dry. Heat 1 tablespoon vegetable oil in a caldero or large skillet over medium-high heat. Sear the chops for 3 to 4 minutes per side until nicely browned. Transfer to a plate.

9. 9

   9. In the same caldero, add the remaining red onion, remaining sweet peppers, and the red hot chili. Cook for 2 minutes, scraping up the browned bits.

10. 10

    10. Add the guava paste and 180 ml / 3/4 cup water. Cook over medium heat, stirring, until the guava melts into a thick glossy sauce, 3 to 4 minutes.

11. 11

    11. Return the pork chops to the caldero along with any juices from the plate. Spoon the guava sauce over them and cover partially. Cook over medium-low heat for 8 to 10 minutes, until the pork is fully cooked and reaches an internal temperature of 145°F / 63°C. Turn off the heat and let rest for 3 minutes.

12. 12

    12. Serve each portion with one pork chop topped with spicy guava sauce, a serving of black bean rice, and several tostones. Finish with the remaining fresh cilantro on top.