Cuban Pork Fricassee with Sour Orange, Capers, and Bay Leaf Rice

Instructions

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   1. In a bowl, combine the pork with the sour orange juice, half of the minced garlic, cumin, oregano, 1 teaspoon salt, and black pepper. Marinate for 20 minutes in the refrigerator.

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   2. Meanwhile, make the rice. In a medium saucepan, heat the lard or oil over medium heat. Add the rinsed rice and sauté for 1 minute, stirring.

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   3. Add 2 cups / 480 ml water, 1 bay leaf, and 1/4 teaspoon salt. Bring to a boil, cover, reduce to very low heat, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let rest, covered, for 10 minutes.

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   4. Remove the pork from the marinade and reserve the marinade. Pat the pork lightly dry with paper towels so it browns better.

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   5. In a wide pot or deep skillet, heat 2 tablespoons / 30 ml vegetable oil over medium-high heat. Brown the pork in batches for 5 to 7 minutes until colored on several sides. Remove and reserve.

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   6. In the same pot, add the remaining 1 tablespoon / 15 ml vegetable oil. Add the onion, green bell pepper, and the rest of the garlic. Sauté for 5 minutes until the onion softens.

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   7. Add the crushed tomato, tomato paste, and the remaining bay leaf. Cook for 2 minutes, stirring to concentrate the flavor.

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   8. Return the pork to the pot along with the reserved marinade, capers, green olives, and 1 1/2 cups / 360 ml water or broth. Stir well and bring to a gentle boil.

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   9. Cover partially and cook over medium-low heat for 30 to 35 minutes, stirring once or twice, until the pork is tender and the sauce has thickened slightly. If you prefer to finish it in the oven, use an oven-safe pot and bake covered at 325°F / 165°C for 30 minutes.

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    10. Remove the bay leaves. Taste and adjust salt if needed. Turn off the heat and add the chopped fresh parsley.

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    11. Fluff the rice with a fork and serve the hot pork fricassee over or alongside the bay leaf rice.