Creamy Dominican Pork Locrio with Green Banana, Roasted Squash, and Sour Orange

Instructions

1. 1

   1. Preheat the oven to 425 °F / 220 °C. Place the squash on a tray and toss with 1 tablespoon vegetable oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 to 25 minutes, until tender with browned edges. Set aside.

2. 2

   2. In a bowl, season the pork with half of the garlic, the dried oregano, ground cumin, sweet paprika, 2 tablespoons of the sour orange juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   3. Heat the remaining 2 tablespoons vegetable oil in a caldero or wide pot over medium-high heat. Brown the pork in batches for 6 to 8 minutes, turning so it colors on several sides. Remove and set aside on a plate.

4. 4

   4. In the same pot, add the red onion, sweet peppers, and the rest of the garlic. Sauté for 3 to 4 minutes until the onion looks translucent. Add the tomato paste and cook 1 minute more, stirring so it lightly toasts.

5. 5

   5. Return the pork to the pot along with any juices it released. Add the rice, green banana, bay leaf, and half of the cilantro. Stir well for 1 to 2 minutes so the rice is coated in the sofrito.

6. 6

   6. Pour in the hot chicken broth or water and the remaining sour orange juice. Taste the liquid and adjust with the remaining salt and black pepper if needed. Bring to a boil over medium-high heat.

7. 7

   7. When the liquid has reduced to nearly the level of the rice, lower the heat to low, cover tightly, and cook for 20 to 22 minutes, until the rice is tender and the green banana is cooked through.

8. 8

   8. Uncover, remove the bay leaf, and add the roasted squash. Fold gently so it does not completely fall apart; some of the squash will blend into the rice and create a creamy texture. Cover again and let rest for 5 minutes off the heat.

9. 9

   9. Finish with the remaining cilantro on top and serve hot.