Cuban Pork Chunks in Tamarind Mojo with Savory Coconut Rice

Instructions

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   1. In a large bowl, combine the tamarind paste, orange juice, lime juice, garlic, cumin, oregano, black pepper, and 6 g salt. Add the pork and massage well to coat. Marinate for 20 minutes at a cool room temperature or up to 8 hours in the refrigerator.

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   2. While the pork marinates, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add half of the onion, 1 bay leaf, and the red bell pepper. Cook for 3 to 4 minutes until the onion softens.

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   3. Stir in the rice and cook for 1 minute to lightly toast it. Add the coconut milk, hot water, and 2 g salt. Once it reaches a gentle boil, reduce the heat to low, cover, and cook for 18 minutes.

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   4. Remove the pot from the heat and let the rice rest, covered, for 10 minutes. Then discard the bay leaf, fluff with a fork, and mix in half of the chopped cilantro. Keep warm.

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   5. Heat 1 tablespoon vegetable oil in a large skillet or heavy pan over medium-high heat. Lift the pork from the marinade, reserving all of the marinade, and brown the pork chunks in batches for 3 to 4 minutes per side until deeply colored. Transfer to a plate.

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   6. Lower the heat to medium and add the remaining tablespoon of vegetable oil to the same pan. Add the rest of the onion and the remaining bay leaf. Cook for 4 minutes, scraping the bottom to release the browned bits.

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   7. Pour in the reserved marinade and add 60 ml (1/4 cup) water if the mixture seems too thick. Return the pork to the pan, cover partially, and cook over medium-low heat for 20 minutes, stirring once or twice, until the pork is tender and the sauce turns glossy.

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   8. Uncover and cook 5 minutes more to reduce the sauce and lightly caramelize the edges. Taste and adjust with the remaining 2 g salt if needed.

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   9. In another skillet, warm the plantain slices over medium heat for 1 to 2 minutes with a thin coating of oil from the pan or a few extra drops if needed. Sprinkle with the brown sugar and cook for 2 to 3 minutes per side until golden and soft.

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    10. Serve the savory coconut rice as the base, spoon the pork chunks with their onion and tamarind sauce on top, add the ripe plantain slices on the side, and finish with the remaining fresh cilantro.