Dominican Pork Chops in Passion Fruit Sauce with Soft Red Bean Moro and Oregano Tostones

Instructions

1. 1

   1. In a bowl, season the pork chops with 4 g (3/4 tsp) salt, black pepper, 2 g (1/2 tsp) oregano, half of the garlic, and the sour orange juice. Mix well and let marinate for 15 minutes.

2. 2

   2. For the moro, heat 15 ml (1 tbsp) vegetable oil in a medium pot over medium heat. Sauté half of the red onion and half of the sweet peppers for 3 to 4 minutes. Add the remaining half of that garlic portion and the tomato paste, and cook 1 minute more.

3. 3

   3. Stir in the rice, cooked red beans with 120 ml (1/2 cup) of their liquid, 360 ml (1 1/2 cups) water, and 2 g (1/2 tsp) salt. Stir, bring to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender.

4. 4

   4. Remove the moro from the heat, add half of the fresh cilantro, cover again, and let rest for 5 minutes. Fluff with a fork before serving.

5. 5

   5. While the moro cooks, place the green plantain pieces in a saucepan with enough water to cover and add the white vinegar. Bring to a boil, then cook over medium heat for 12 to 15 minutes until just tender but still firm. Drain well.

6. 6

   6. Heat 15 ml (1 tbsp) 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 to a plate.

7. 7

   7. In the same skillet, add the remaining oil, the rest of the red onion, and the rest of the sweet peppers. Sauté for 2 to 3 minutes. Add the passion fruit pulp, honey, 120 ml (1/2 cup) water, the remaining salt, and the remaining oregano. Cook for 3 minutes until a glossy sauce forms.

8. 8

   8. Return the pork chops to the skillet and cook them in the passion fruit sauce for 6 to 8 minutes over medium heat, turning once, until cooked through and glazed.

9. 9

   9. Flatten the cooked plantain pieces with a tostonera or the bottom of a glass. In a clean skillet with a thin layer of hot oil, fry the tostones for 2 to 3 minutes per side until golden and crisp.

10. 10

    10. If you want to keep them warm in the oven, place them on a tray for 5 minutes at 200°F / 95°C. If you prefer deeper color, bake them for 5 minutes at 400°F / 200°C. Season with a pinch of salt and a little chopped fresh cilantro as soon as they come out.

11. 11

    11. Serve a portion of soft red bean moro, one pork chop covered with passion fruit sauce, and several tostones on the side. Finish with the remaining fresh cilantro on top.