Cuban Pork Chunks in Sour Orange and Oregano Adobo with Black Bean Mamposteao Rice and Golden Sweet Plantain

Instructions

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   1. In a large bowl, combine the pork with the sour orange juice, half of the garlic, 1 teaspoon dried oregano, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add half of the sliced onion and the bay leaf. Cover and marinate for 20 minutes in a cool spot or up to 8 hours refrigerated.

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   2. Remove the pork from the marinade and drain well. Reserve the marinade and discard the bay leaf. Pat the pork cubes lightly dry with paper towels so they brown better.

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   3. Heat a large skillet or wide pot over medium-high heat. Add 2 tablespoons vegetable oil and brown the pork in batches for 6 to 8 minutes per batch, turning to sear multiple sides. Do not overcrowd the pan. Transfer the browned pork to a plate.

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   4. Reduce to medium heat and add the remaining onion and the green bell pepper to the same pan. Cook for 4 minutes until softened. Stir in the remaining garlic, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 seconds more.

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   5. Pour in the reserved marinade and let it simmer for 2 minutes. Return the pork to the pan, cover partially, and cook over medium-low heat for 20 to 25 minutes, until the pork is tender and fully cooked. If checking with a thermometer, the center should reach at least 145°F / 63°C, then rest for 3 minutes.

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   6. Meanwhile, make the mamposteao rice. Heat 1/2 tablespoon oil in another skillet over medium heat. Add half of the onion-pepper mixture already cooking with the pork, about 1/2 cup, and combine it with the cooked black beans and their broth. Add the white wine vinegar, cooked white rice, and a pinch of the remaining oregano. Cook for 5 to 7 minutes, stirring, until the rice is fluffy but moist.

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   7. For the sweet plantains, heat the remaining 1/2 tablespoon oil and the butter in a nonstick skillet over medium heat. Add the plantains and sprinkle with brown sugar. Cook for 2 to 3 minutes per side until golden and caramelized. If you want to keep them warm, transfer them to an oven-safe plate and hold in a 200°F / 95°C oven.

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   8. Uncover the pork and raise the heat for 2 to 3 minutes to reduce the sauce slightly until glossy and lightly clingy. Adjust salt and pepper if needed. Turn off the heat and stir in the chopped fresh cilantro.

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   9. Serve a portion of mamposteao rice with the pork chunks on top or alongside, spoon over the onions and pan sauce, add the golden sweet plantains, and finish with lime wedges for squeezing over at the table.