Cuban Pork Bites with Guava Rum Glaze, Gentle Coconut Congrí, and Yuca with Green Mojo

Instructions

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   1. In a bowl, combine the pork with 3 crushed garlic cloves, dried oregano, 1/2 teaspoon cumin, 1 teaspoon salt, black pepper, orange juice, and 2 tablespoons of the lime juice. Cover and marinate in the refrigerator for 20 minutes.

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   2. Place the yuca in a pot with enough water to cover it and add 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 25 to 30 minutes, until tender but not falling apart. Drain, keep warm, and remove any visible tough core fibers.

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   3. For the congrí, heat 1 tablespoon oil in a saucepan over medium heat. Sauté half of the onion and half of the green bell pepper for 4 to 5 minutes. Add 2 chopped garlic cloves, 1/4 teaspoon cumin, and the bay leaf; cook 30 seconds more.

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   4. Stir in the rice, cooked black beans with 1/2 cup of their cooking liquid, coconut milk, 1 1/2 cups water, and 3/4 teaspoon salt. Mix well. Once boiling, reduce heat to low, cover, and cook for 18 to 20 minutes, until the rice is tender. Turn off the heat and let rest covered for 10 minutes. Remove the bay leaf and fluff with a fork.

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   5. Meanwhile, lightly drain the pork from the marinade, reserving the marinade. Pat the pieces dry with paper towels so they brown better.

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   6. Heat 1 tablespoon oil in a wide skillet or heavy pot over medium-high heat. Brown the pork in batches for 6 to 8 minutes per batch, until well colored. Transfer to a plate as it browns.

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   7. In the same skillet, add the remaining 1 tablespoon oil, the rest of the onion, and the rest of the green bell pepper. Sauté for 4 minutes. Add 1 chopped garlic clove and cook for 30 seconds.

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   8. Return the pork to the skillet. Add the reserved marinade, guava paste, dark rum, and apple cider vinegar. Cook over medium heat, stirring, until the guava melts into a glossy glaze, 10 to 12 minutes. If you want to verify a safe internal temperature, the pork should reach 145°F/63°C and then rest for 3 minutes.

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   9. For the green mojo, combine the cilantro, the remaining 2 very finely chopped garlic cloves, lemon juice, the remaining 2 tablespoons lime juice, 1 tablespoon oil, and a pinch of salt in a small bowl. Stir until blended.

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    10. Serve a portion of congrí with the hot yuca. Spoon the green mojo over the yuca and arrange the guava-rum glazed pork bites on top or alongside. Finish with extra cilantro if desired.