Dominican Passion Fruit Glazed Pork with Toasted Cassava Bread and Coconut Cilantro Rice

Instructions

1. 1

   1. In a bowl, season the pork shoulder with 1 teaspoon of the salt, black pepper, oregano, half of the crushed garlic, and the sour orange juice. Mix well and let rest for 15 minutes.

2. 2

   2. Heat a wide pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil and brown the pork in batches for 6 to 8 minutes, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the remaining tablespoon of oil, the red onion, sweet pepper, and the rest of the garlic. Sauté for 3 minutes, stirring to loosen the browned bits.

4. 4

   4. Add the passion fruit pulp, honey, Worcestershire sauce, remaining salt, and water. Return the pork to the pot, reduce to medium-low heat, cover, and cook for 30 minutes, stirring once or twice, until the meat is tender and the sauce is thick and glossy.

5. 5

   5. Meanwhile, make the rice. In a medium saucepan, combine the rice, coconut milk, and an additional 240 ml (1 cup) water. Add a pinch of salt and half of the chopped cilantro. Bring to a boil over medium heat.

6. 6

   6. Once boiling, reduce to low heat, cover, and cook the rice for 18 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in the remaining cilantro.

7. 7

   7. Preheat the oven to 375°F (190°C). Place the cassava bread pieces on a tray, brush them with the butter, and bake for 6 to 8 minutes, turning once, until toasted and fragrant.

8. 8

   8. Serve a portion of coconut cilantro rice, top or flank it with the passion fruit glazed pork and its onion-sweet pepper sauce, and add toasted cassava bread on the side for crunch.