Guava-Glazed Cuban Pork Bites with Criollo Green Rice

Name: Guava-Glazed Cuban Pork Bites with Criollo Green Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork loin, cubed; 6 cloves fresh garlic; 1/2 cup orange juice; 3 tbsp lime juice; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 3.2 oz guava paste; 1 tbsp apple cider vinegar; 1 cup white onion; 1 cup green bell pepper; 1 cup loosely packed fresh cilantro; 1 cup long-grain rice; 2 cups chicken broth; 1 leaf bay leaf; 1 tbsp butter

An original Cuban-inspired recipe featuring pork bites marinated with garlic, cumin, and citrus, then seared and glazed with a light guava-lime sauce. It is served with a vibrant criollo green rice made with cilantro, bell pepper, and onion for a homey, flavorful Caribbean meal.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cubed (1.25 inch)
18 g fresh garlic (chopped)
120 ml orange juice (freshly squeezed)
45 ml lime juice (divided)
4 g ground cumin
2 g dried oregano
8 g salt (divided)
2 g black pepper (divided)
30 ml olive oil (divided)
90 g guava paste (diced small)
15 ml apple cider vinegar
160 g white onion (finely chopped, divided)
120 g green bell pepper (finely chopped, divided)
25 g fresh cilantro (leaves and stalks tiernos)
200 g long-grain rice (enjuagado)
480 ml chicken broth (low sodium)
1 unit bay leaf
14 g butter

Nutrition facts

per serving

512 kcal

Calories

34 g

Protein

42 g

Carbs

22 g

Fat

2 g

Fiber

40 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

Dairy

Instructions

1
In a large bowl, combine the pork with the garlic, orange juice, 2 tablespoons (30 ml) of the lime juice, cumin, oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Cover and marinate in the refrigerator for 15 minutes.
2
Meanwhile, prepare the green rice base. Place the cilantro and 1/2 cup (120 ml) of the chicken broth in a blender and blend until smooth and bright green.
3
Heat a medium saucepan over medium heat. Add the butter and 1/2 tablespoon olive oil. Sauté half of the onion and half of the green bell pepper for 4 to 5 minutes until tender.
4
Add the rice to the saucepan and stir for 1 minute to lightly toast the grains. Pour in the cilantro mixture, the remaining chicken broth, the bay leaf, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a boil, then reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.
5
Remove the rice from the heat and let it rest, covered, for 5 minutes. Then discard the bay leaf and fluff the rice with a fork.
6
Preheat the oven to 425°F / 220°C.
7
Heat a large oven-safe skillet over medium-high heat with the remaining 1/2 tablespoon olive oil. Remove the pork from the marinade, reserving the marinade, and sear the pork for 2 to 3 minutes per side in a single layer.
8
Add the remaining onion and green bell pepper to the skillet. Cook for 2 minutes, stirring, until they begin to soften.
9
Transfer the skillet to the oven and roast the pork at 425°F / 220°C for 10 to 12 minutes, or until fully cooked and juicy.
10
While the pork finishes cooking, pour the reserved marinade into a small saucepan. Add the guava paste, apple cider vinegar, and the remaining 1 tablespoon lime juice. Cook over medium heat for 4 to 5 minutes, stirring, until the sauce becomes glossy and slightly thickened.
11
Remove the skillet from the oven and pour the guava sauce over the pork. Toss well to coat every piece.
12
Serve the guava-glazed pork bites over the hot criollo green rice.

Chef tips

For better browning, lightly pat the pork dry with paper towels before searing. If the guava paste is very firm, warm it for a few seconds so it melts more easily into the sauce.

Substitutions

You can use boneless pork leg instead of pork loin. The cilantro can be replaced with a mix of cilantro and parsley for a milder flavor. If you do not have apple cider vinegar, use mild white vinegar.

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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