Cuban Pork Masitas with Mild Coffee Glaze, Creamy Corn Rice and Warm Avocado Salad

Name: Cuban Pork Masitas with Mild Coffee Glaze, Creamy Corn Rice and Warm Avocado Salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork shoulder, medium cubes; 6 cloves garlic; 1/2 cup sour orange juice; 1/3 cup strong brewed coffee; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 tbsp brown sugar; 1 cup white onion; 1 leaf bay leaf; 1 1/4 cups long-grain white rice; 1 cup sweet corn kernels; 2 cups chicken broth; 1/2 cup coconut milk; 1 tbsp lard or oil; 1/4 cup fresh cilantro; 2 medium avocado; 1/2 cup red onion; 2 tbsp lime juice; 1 tbsp apple cider vinegar

An original Cuban-inspired dish featuring juicy golden pork masitas finished with a light glaze of coffee, garlic, and sour orange. It is served with creamy corn rice in a criollo style and a warm avocado, red onion, and cilantro salad for a fresh, flavorful contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork shoulder, medium cubes (boneless)
18 g garlic (chopped)
120 ml sour orange juice (si no se consigue, ver sustituciones)
80 ml strong brewed coffee (enfriado)
2 g dried oregano
2 g ground cumin
8 g salt (divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
12 g brown sugar
150 g white onion (en plumas finas)
1 unit bay leaf
240 g long-grain white rice (enjuagado)
150 g sweet corn kernels (fresh or congelados)
480 ml chicken broth (low sodium)
120 ml coconut milk (without sugar)
15 ml lard or oil (for the arroz)
12 g fresh cilantro (chopped, divided)
300 g avocado (in wedges gruesos)
80 g red onion (en plumas finas)
30 ml lime juice
15 ml apple cider vinegar

Nutrition facts

per serving

685 kcal

Calories

33 g

Protein

44 g

Carbs

40 g

Fat

5 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a large bowl, combine the pork with half of the minced garlic, sour orange juice, oregano, cumin, 5 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Cover and marinate in the refrigerator for 20 minutes.
2
2. Meanwhile, make the rice. Heat a medium pot over medium heat and add the lard or oil. Add half of the white onion and cook for 3 minutes until softened.
3
3. Add the rinsed rice and sweet corn kernels to the pot. Stir for 1 minute to lightly toast the rice. Pour in the chicken broth, coconut milk, 1 g (1/4 tsp) black pepper, and 2 g (1/2 tsp) salt. Bring to a boil, then reduce the heat, cover, and cook for 18 minutes, until the liquid is absorbed.
4
4. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and fold in half of the chopped cilantro.
5
5. Lightly drain the pork, reserving the marinade. Pat the pieces slightly dry with paper towels so they brown better.
6
6. Heat a large skillet or heavy pan over medium-high heat. Add 2 tbsp (30 ml) vegetable oil and brown the pork in batches for 6 to 8 minutes per batch, until deeply colored. Transfer temporarily to a plate.
7
7. In the same skillet, add the remaining white onion and cook for 3 minutes. Add the rest of the minced garlic and the bay leaf, and cook 30 seconds more.
8
8. Pour in the reserved marinade and the brewed coffee. Add the brown sugar and bring to a simmer over medium heat for 2 minutes, scraping the bottom to blend the flavors.
9
9. Return the pork to the skillet, reduce to medium-low heat, cover partially, and cook for 15 minutes, stirring once or twice, until the pork is tender and the liquid becomes a light glaze.
10
10. For a more browned finish, place the oven-safe skillet in a preheated oven at 425°F (220°C) for 5 minutes, or keep it on the stovetop for 2 more minutes over medium-high heat to caramelize the edges slightly.
11
11. For the warm salad, combine the avocado, red onion, lime juice, apple cider vinegar, remaining cilantro, remaining salt, and a drizzle of the remaining vegetable oil in a bowl. Toss gently so the avocado keeps its shape.
12
12. Serve a bed of creamy corn rice, top with the pork masitas and their mild coffee glaze, and spoon the warm avocado salad on the side.

Chef tips

Brown the pork without overcrowding the pan to get crisp edges. If the glaze reduces too quickly, add 2 to 3 tbsp (30 to 45 ml) broth or water to keep it juicy.

Substitutions

If you do not have sour orange juice, mix 60 ml (1/4 cup) orange juice with 60 ml (1/4 cup) lime juice. Cilantro can be replaced with fresh parsley. Coconut milk can be replaced with extra broth for a less creamy rice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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