Colombian Pork Shoulder in Tamarillo-Panela Sauce with Light Coconut Rice and Pickled Cucumber

Instructions

1. 1

   1. Season the pork shoulder with 1 teaspoon of the salt, the black pepper, and the cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a wide pot, heat the vegetable oil and annatto over medium-high heat. Brown the pork for 6 to 8 minutes, turning to sear several sides. Remove and set aside.

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   3. In the same pot, add the scallions, white onion, and garlic. Cook for 3 minutes until softened. Add the ripe tomato, tamarillo, and sweet pepper, and cook 5 minutes more, lightly crushing the tomatoes to create a juicy base.

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   4. Stir in the grated panela, chicken broth or water, and half of the cilantro. Return the pork to the pot, mix well, and once it comes to a boil, reduce to medium-low heat. Cover and cook for 45 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.

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   5. Meanwhile, make the light coconut rice. In a medium saucepan, combine the rice, light coconut milk, water, shredded coconut, and 1/2 teaspoon salt. Bring to a boil over medium heat. Once boiling, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes before fluffing with a fork.

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   6. For the quick-pickled cucumber, combine the cucumber, white vinegar, sugar, and 1/4 teaspoon salt in a bowl. Let stand for 10 to 15 minutes, then drain lightly before serving.

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   7. If you want a more concentrated sauce, uncover the pork and cook for 5 additional minutes over medium heat until the sauce looks glossy and lightly thickened. Adjust salt if needed.

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   8. Serve a portion of coconut rice with the pork shoulder and plenty of sauce on top or alongside, then finish with the remaining fresh cilantro. Serve the pickled cucumber on the side for contrast.

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   9. If you prefer to reheat the dish in the oven, place the pork in an oven-safe dish, cover, and warm at 350°F / 175°C for 10 to 15 minutes, until heated through.