Cuban Pork Chunks with Warm Sour Orange Escabeche, Roasted Squash, and Cilantro Rice

Instructions

1. 1

   1. In a large bowl, combine the pork with half of the minced garlic, 80 ml (1/3 cup) sour orange juice, cumin, 1 g (1/2 tsp) dried oregano, 5 g (scant 1 tsp) salt, 1 g (1/2 tsp) black pepper, and 30 ml (2 tbsp) oil. Cover and marinate for 20 minutes at a cool room temperature or up to 2 hours in the refrigerator.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the squash on a sheet pan and toss with 15 ml (1 tbsp) oil, sweet paprika, 2 g (scant 1/2 tsp) salt, and a pinch of pepper. Spread in a single layer.

3. 3

   3. Roast the squash at 220 °C / 425 °F for 30 to 35 minutes, turning halfway through, until tender and lightly browned at the edges.

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   4. Meanwhile, heat a medium saucepan over medium heat. Add the lard or 15 ml (1 tbsp) additional oil, then add the drained rice and sauté for 1 minute. Add the water and 2 g (scant 1/2 tsp) salt. Once it boils, reduce to very low heat, cover, and cook for 15 minutes.

5. 5

   5. Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork and mix in the chopped fresh cilantro just before serving.

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   6. Heat a large oven-safe skillet or heavy pan over medium-high heat. Add the remaining oil and brown the pork chunks, drained from the marinade, for 2 to 3 minutes per side, working in batches if needed so they brown instead of steam. Reserve the leftover marinade.

7. 7

   7. If your skillet is oven-safe, transfer the pork directly to the oven; otherwise, place it in a baking dish. Roast at 220 °C / 425 °F for 18 to 22 minutes, until the pork is fully cooked and browned around the edges.

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   8. For the warm escabeche, place a skillet over medium heat with any browned bits left from searing. Add the onion, red bell pepper, and remaining garlic. Cook for 4 minutes, stirring, until the onion softens slightly but still keeps some texture.

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   9. Add the reserved marinade, the remaining 40 ml (2 tbsp plus 2 tsp) sour orange juice, white vinegar, bay leaf, remaining oregano, 3 g (1/2 tsp) salt, and the remaining pepper. Cook for 3 to 4 minutes over medium heat until the liquid gently simmers and the onion becomes glossy and aromatic.

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    10. Toss the roasted pork with the warm escabeche so everything is well coated. Remove the bay leaf. Serve with the cilantro rice and roasted squash on the side.