Cuban Pork Chunks in Sour Orange and Oregano Mojo with Green Rice and Seared Sweet Plantains

Instructions

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   1. In a bowl, mix the sour orange juice with half of the garlic, 1 teaspoon of the dried oregano, the ground cumin, 1 teaspoon of salt, the black pepper, and 1 tablespoon of the vegetable oil. Add the cubed pork shoulder and toss well. Marinate for 20 minutes in the refrigerator.

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   2. While the pork marinates, prepare the green rice base. Blend the cilantro with half of the green bell pepper, 60 ml (1/4 cup) of the chicken broth or water, and a small portion of the white onion until smooth.

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   3. Heat 1 tablespoon of vegetable oil in a medium pot over medium heat. Sauté half of the remaining white onion, the rest of that half of the green bell pepper, and half of the remaining garlic for 3 to 4 minutes, until fragrant and slightly softened.

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   4. Add the long-grain white rice to the pot and stir for 1 minute to lightly toast it. Pour in the blended cilantro mixture, the remaining chicken broth or water, and 1/2 teaspoon salt. When it comes to a boil, reduce to low heat, cover, and cook for 18 minutes. Turn off the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

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   5. Lightly drain the pork, reserving the marinade. Pat the cubes slightly dry with paper towels so they brown better.

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   6. In a large skillet or heavy pan, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the pork in batches for 6 to 8 minutes total, turning to sear multiple sides. Remove temporarily once deeply golden on the outside.

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   7. In the same skillet, add the remaining white onion, the rest of the garlic, the bay leaf, and 2 tablespoons of the reserved marinade. Cook for 2 minutes, scraping up the browned bits.

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   8. Return the pork to the skillet, add the rest of the reserved marinade, and 120 ml (1/2 cup) water if the mixture seems too dry. Cover partially and cook over medium-low heat for 20 minutes, until the pork is tender and glossy.

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   9. Uncover and let it reduce for 3 to 5 more minutes so the mojo clings to the pork chunks. Add the lime juice and toss. Taste and adjust with the remaining salt if needed.

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    10. For the sweet plantains, heat the butter with the last tablespoon of vegetable oil in a skillet over medium heat. Add the ripe plantains and sprinkle with the brown sugar. Cook for 2 to 3 minutes per side, until well browned and caramelized.

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    11. If you want to keep everything warm before serving, you can place the pork and plantains in an oven at 200 °F / 95 °C for a few minutes, without letting them dry out.

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    12. Serve a portion of fluffy green rice with the mojo pork chunks on top or alongside, and add the seared sweet plantains. Spoon the skillet onions and juices over the pork as well.