Bijao-Crusted Pork Loin with Tart Guava Sauce and Creamy Hominy Rice

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. If the bijao leaves feel stiff, pass them for a few seconds over a low flame or a hot skillet to soften them and prevent tearing.

2. 2

   In a bowl, combine the garlic, cumin, annatto, 5 g (1 tsp) salt, 1 g (1/2 tsp) black pepper, orange juice, and 15 ml (1 tbsp) vegetable oil. Rub this mixture all over the pork loin and let it rest for 15 minutes.

3. 3

   Heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the pork loin on all sides for 6 to 8 minutes until lightly browned. Remove from the heat.

4. 4

   Lay one bijao leaf over the other, place the pork on top, and wrap it tightly. Tie with kitchen string if needed. Set it on a baking tray and bake at 200 °C / 400 °F for 35 to 45 minutes, or until the center is cooked through yet still juicy. Let it rest for 10 minutes before opening the packet.

5. 5

   While the pork bakes, make a gentle hogao. In a medium saucepan over medium heat, cook 120 g (about 3/4 cup) of the white onion, 120 g (about 3/4 cup) of the tomato, the scallions, and half of the cilantro with a pinch of salt and the remaining black pepper for 8 minutes, until fragrant and slightly thickened.

6. 6

   Add the white rice to the hogao and stir for 1 minute. Add the cooked hominy and 480 ml (2 cups) hot chicken broth. Once it boils, lower the heat, cover, and cook for 15 minutes.

7. 7

   Stir the milk and butter into the rice and hominy. Cook uncovered over low heat for 8 to 10 minutes, stirring often, until creamy. Fold in the crumbled queso costeño. Adjust with a pinch of salt if needed.

8. 8

   For the sauce, place the tart guava pulp, the remaining 60 g (about 1/2 cup) onion, the remaining 120 g (about 3/4 cup) tomato, 240 ml (1 cup) chicken broth, grated panela, cane vinegar, cinnamon stick, bay leaf, and a pinch of salt in a small saucepan. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until slightly thickened.

9. 9

   Remove the cinnamon stick and bay leaf from the sauce. Blend until smooth or leave it rustic, as you prefer. Return it to the heat for 1 to 2 minutes if you need to adjust the consistency.

10. 10

    Open the bijao leaves, slice the pork loin into thick pieces, and serve with the creamy hominy rice. Spoon over the tart guava sauce and finish with the remaining fresh cilantro on top.