Colombian pork shoulder in tamarillo-panela sauce with light coconut rice and sautéed green beans

Instructions

1. 1

   1. Season the pork shoulder with 4 g (3/4 tsp) salt, black pepper, cumin, and annatto. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat for 2 minutes. Add 1 tbsp (15 ml) vegetable oil and brown the meat in batches for 6 to 8 minutes, until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the remaining 1 tbsp (15 ml) oil. Cook the scallions, white onion, and garlic for 3 minutes. Add the ripe tomato and cook 4 more minutes, stirring, until it forms a light sofrito.

4. 4

   4. Add the chopped tamarillo, grated panela, chicken broth or water, bay leaf, and the remaining 4 g (3/4 tsp) salt. Cook for 3 minutes so the fruit softens slightly.

5. 5

   5. Return the meat to the pot and coat it well with the sauce. Once it reaches a gentle simmer, partially cover and cook over low heat for 45 minutes, stirring occasionally, until the pork is tender and the sauce thickens. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 325°F (165°C) for 50 minutes.

6. 6

   6. Meanwhile, prepare the light coconut rice. In a medium saucepan combine the coconut milk, water, and white rice. Bring to a boil over medium-high heat, then add a pinch of salt, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat, rest for 5 minutes, and fluff with a fork.

7. 7

   7. Cook the green beans in boiling water with a pinch of salt for 4 minutes, then drain. Heat a skillet over medium heat with 1 teaspoon of oil from the pork cooking surface or a few extra drops if needed, add the green beans and red bell pepper, and sauté for 3 minutes. Add the lime juice and half of the chopped cilantro.

8. 8

   8. Remove the bay leaf from the meat. Adjust salt if needed and finish the sauce with the remaining chopped cilantro. Serve the pork with plenty of sauce, alongside the coconut rice and sautéed green beans.

9. 9

   9. If you want to reheat it, warm it in a covered pot over low heat for 8 to 10 minutes, or in the oven at 300°F (150°C) until fully hot.