Coastal Ecuadorian Pork Seco with Naranjilla and Cilantro, served with Creamy Coconut Rice and Pickled Cucumber

Instructions

1. 1

   1. In a bowl, season the pork cubes with 4 g (3/4 tsp) salt, black pepper, ground annatto, garlic, and cumin. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot over medium-high heat. Add the oil and brown the pork in batches for 6 to 8 minutes, until colored on several sides. Remove temporarily and set aside.

3. 3

   3. In the same pot, add half of the red onion and all of the green bell pepper. Cook for 3 to 4 minutes until softened. Stir in the tomato and cook 3 minutes more, lightly crushing it so it releases its juices.

4. 4

   4. Return the pork to the pot. Add the naranjilla pulp, lager beer, 240 ml (1 cup) water, and half of the chopped cilantro. Stir, bring to a gentle boil, then reduce to medium-low heat. Cover partially and cook for 50 minutes, stirring occasionally, until the pork is tender and the sauce thickens naturally.

5. 5

   5. While the seco cooks, make the rice. In a medium pot, combine the white rice, coconut milk, 180 ml (3/4 cup) water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce to very low heat, cover, and cook for 18 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes before fluffing with a fork.

6. 6

   6. For the pickle, combine the cucumber, remaining red onion, lime juice, white vinegar, sugar, and 2 g (1/4 tsp) salt in a bowl. Toss well and let stand for at least 10 minutes so the flavors develop.

7. 7

   7. Once the pork is tender, uncover the pot and cook 5 to 8 minutes longer if you want a more concentrated sauce. Adjust salt if needed and add the remaining cilantro at the end to keep its fresh aroma.

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   8. Serve the pork seco hot with the creamy coconut rice and a generous portion of pickled cucumber. If you need to keep it warm before serving, hold it covered in a 200°F / 95°C oven for up to 15 minutes.