Dominican Creamy Locrio with Smoked Pork, Roasted Pumpkin, and Sour Orange

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place 250 g (about 9 oz) of the pumpkin on a tray, toss with 1 tablespoon of the vegetable oil, a pinch of salt, and a pinch of black pepper. Roast for 20 minutes at 425°F / 220°C, until tender with golden edges.

2. 2

   While the pumpkin roasts, heat a large pot over medium heat. Add the remaining tablespoon of vegetable oil and sauté the diced smoked pork for 5 to 7 minutes, until browned on some sides. Remove a small portion if you want to use it for garnish at the end.

3. 3

   Add the red onion, sweet peppers, and mashed garlic to the pot. Cook for 4 minutes, stirring. Stir in the tomato paste, dried oregano, ground cumin, and bay leaf, and cook 1 more minute to deepen the sofrito.

4. 4

   Pour in the sour orange juice and scrape the bottom of the pot to release the browned bits. Add the green olives and capers, and cook for 2 minutes so the liquid reduces slightly.

5. 5

   Add the long-grain rice and stir for 1 to 2 minutes to coat it well in the sofrito. Pour in the hot chicken broth or water and taste the liquid. Adjust with salt and the remaining black pepper.

6. 6

   Once the roasted pumpkin is ready, mash half of it with a fork into a rustic puree and cut the other half into small cubes. Add both the puree and the cubes to the pot and mix gently.

7. 7

   Bring the rice to a boil over medium-high heat. When the liquid drops to nearly the same level as the rice, reduce the heat to low, cover tightly, and cook for 18 minutes.

8. 8

   Uncover, add the chopped cilantro, and gently fold from the edges toward the center to keep a creamy texture. Cover again and let rest for 5 minutes off the heat.

9. 9

   Serve hot, topping with the reserved pork if you set some aside. For a juicier texture, keep the locrio covered for 2 extra minutes before serving.