Cuban Pork Chunks in Sour Orange and Oregano Marinade with Brothy Corn Rice and Thin Tostones

Instructions

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   1. In a large bowl, combine the sour orange juice, half of the minced garlic, the dried oregano, ground cumin, 1 teaspoon of salt, black pepper, and 1 tablespoon of vegetable oil. Add the cubed pork shoulder and 1/2 cup of the white onion. Mix well, cover, and marinate in the refrigerator for 20 minutes.

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   2. Meanwhile, place the peeled green plantains in a bowl with the water and white vinegar for 10 minutes. Drain them and slice them very thinly to make delicate tostones.

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   3. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add half of the remaining white onion, the green bell pepper, and the bay leaf. Cook for 4 to 5 minutes until the onion is translucent.

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   4. Stir the long-grain rice and sweet corn kernels into the saucepan. Cook for 2 minutes, stirring so the rice is coated in the sofrito. Add the hot chicken broth or water and 1/4 teaspoon salt. Once boiling, reduce the heat, cover partially, and cook for 18 to 20 minutes until the rice is tender and brothy. Remove the bay leaf and stir in half of the chopped fresh cilantro.

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   5. While the rice cooks, preheat the oven to 220°C / 425°F. Place a baking tray or oven-safe dish inside so it heats up.

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   6. Lightly drain the marinated pork, reserving the marinade with the onion. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the pork in batches for 6 to 8 minutes, until colored on several sides.

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   7. Transfer the browned pork to the hot tray and roast for 12 to 15 minutes at 220°C / 425°F, until fully cooked and browned at the edges.

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   8. In the same skillet used for the pork, add the reserved marinade with the onion and the remaining garlic. Cook for 3 to 4 minutes over medium heat until the onion softens and the mixture reduces slightly.

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   9. Fry the thin green plantain slices in clean oil at 175°C / 350°F for 2 to 3 minutes, in batches, until golden and crisp. Drain on paper towels and sprinkle with a pinch of the remaining salt.

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    10. Return the roasted pork to the skillet with the reduced onion mixture and toss for 1 minute to coat the pork chunks in their juices.

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    11. Serve the brothy corn rice in shallow bowls, top with the pork chunks and onion, finish with the remaining fresh cilantro, and serve with the crisp thin tostones on the side.