Dominican Pigeon Pea Moro with Oregano Pork Ribs, Roasted Pumpkin, and Glazed Sweet Plantain

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a bowl, mix the pork ribs with half of the garlic, 60 ml (1/4 cup) sour orange juice, 1 teaspoon dried oregano, the fresh thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Let rest for 15 minutes while you prepare the other ingredients.

2. 2

   Place the pumpkin on a baking tray. Toss it with 1 tablespoon vegetable oil, a pinch of salt, and a pinch of black pepper. Roast at 220°C / 425°F for 20 to 25 minutes, until tender and browned on the edges.

3. 3

   Heat a large pot or Dutch oven over medium-high heat. Brown the pork ribs with their marinade for 8 to 10 minutes, turning to sear well on all sides. Add half of the red onion and half of the sweet pepper, and cook 3 minutes more.

4. 4

   Add 120 ml (1/2 cup) water to the ribs, partially cover, and cook over medium heat for 25 minutes, stirring once, until the meat is tender and coated in a short sauce. Remove from the heat and set aside.

5. 5

   In another pot, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the remaining red onion, remaining sweet pepper, and remaining garlic for 3 to 4 minutes. Add the tomato paste and cook for 1 minute so it deepens in color.

6. 6

   Stir in the rice, the remaining dried oregano, half of the cilantro, 60 ml (1/4 cup) sour orange juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Add the cooked pigeon peas with 240 ml (1 cup) of their reserved liquid, if available, and enough additional water to make 720 ml (3 cups) total liquid. Cook until it begins to boil.

7. 7

   When the rice liquid has reduced almost completely, fold in the pork ribs with their sauce. Lower the heat to very low, cover tightly, and cook for 18 to 20 minutes, until the rice is fully cooked and the moro is moist and cohesive.

8. 8

   While the moro finishes, heat a skillet over medium heat. Add the ripe plantain slices and cook for 2 to 3 minutes per side until golden. Add the honey and let them glaze for 30 seconds, moving them gently to coat evenly.

9. 9

   Uncover the moro and add the roasted pumpkin. Fluff the rice with a fork and fold in the remaining cilantro. Taste and adjust the salt if needed.

10. 10

    Serve the moro hot with the pork ribs arranged on top, the roasted pumpkin folded throughout, and the glazed sweet plantain on the side or over the top for a traditional sweet contrast.